Best Cold Lemon Soup With Zucchini Recipes

COLD LEMON SOUP WITH ZUCCHINI image

Provided by Eddie Jordan @EDWARDCARL

Number Of Ingredients 7

2 cup(s) chicken stock
4 - eggs
- course salt
2 - lemons juice only
2 small zucchini trimmed and grated
1 - lemon sliced thinly
- bacon bits, for garnish

Steps:

Bring chicken stock to a boil in a large saucepan add salt to taste.
Meanwhile in a medium bowl, beat the eggs with a whisk or electric mixer until thick and frothy.
Slowly add the lemon juice, beating constantly to prevent eggs from curdling.
Stir the egg lemon mixture into the hot chicken stock. Let cool and refrigerate.
Grate or julienne the zucchini blanch in boiling salted water for 54 seconds just to set the color and lemon raw taste.
Quickly drain and run under cold water until cool to touch refrigerate.
To serve mix the zucchini into the soup. Served chilled garnish with lemon slices and bacon bits.

Chilled Zucchini Soup image

Yield Makes 6 servings

Number Of Ingredients 12

1/4 lb shallots, thinly sliced crosswise (1 cup)
2 tablespoons extra-virgin olive oil
1 1/2 lb zucchini (3 to 4 medium), peeled and halved lengthwise, then cut crosswise into 1/8-inch-thick slices
2 (2- by 1 1/2-inch) strips fresh lemon zest
1 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 3/4 cups water
1 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh dill
1/2 cup well-shaken buttermilk or plain yogurt
Garnish: thinly sliced or torn zucchini blossoms

Steps:

Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.
Add zucchini, zest, salt, and pepper and cook, stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes.
Purée zucchini mixture, including zest, along with parsley and dill in a blender (in 2 batches if necessary) until smooth (use caution when blending hot liquids). Transfer to a metal bowl, then set bowl into a larger bowl of ice and cold water (to quick-chill). Cool, stirring occasionally, about 20 minutes.
Stir in buttermilk and season with salt.

Cold Lemon Soup with Zucchini image

Provided by @MakeItYours

Number Of Ingredients 6

Steps:

Bring the chicken stock to a boil in a large saucepan; add salt to taste.
Meanwhile, in a medium bowl, beat the eggs with a whisk or electric mixer until thick and frothy.
Slowly add the lemon juice, beating constantly to prevent eggs from curdling.
Stir the egg-lemon mixture into the hot chicken broth; let cool and refrigerate.
Grate or julienne the zucchinis; blanch in boiling salted water for 45 seconds just to set the color and remove raw taste.
Quickly drain and run under cold water until cool to the touch; refrigerate.
To serve, mix the zucchini into the soup. Serve chilled; garnish with lemon slices.