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+ servings
a bowl of cold zucchini soup and basil leaves on top to decorate
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5 from 19 votes

Cold Zucchini Soup

Basil and zucchini paired to make a delicious cold soup
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer, Soup, Starter
Cuisine: French
Suitable for Diet: Gluten Free, Vegan, Vegetarian
Diet: AIP, Coconut free, Dairy free, Egg free, Gluten free, Paleo, Vegan, Whole30
Servings: 1 serving
Calories: 109kcal
Author: Bea C.



  • Give the zucchini a rince under cold water, cut out the stems and slice it before putting it in the basket of your steamer. Cook it for about 10 minutes or until tender.
  • Once the zucchini is cooked and it has cooled down a bit, transfer it to a high-powered blender. Add the olive oil, apple cider vinegar, basil leaves and salt. Blend until smooth.
  • Transfer the soup to a bowl and store it in the fridge for a couple of hours so that it gets cold. Then serve. Voilà!
    Bon appétit!


Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Calories: 109kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 552mg | Fiber: 2g | Sugar: 5g | Vitamin A: 431IU | Vitamin C: 38mg | Calcium: 34mg | Iron: 1mg