Best Cold Zucchini Soup Recipes

COLD ZUCCHINI SOUP

Steps:

• In a food processor, combine the tomatoes, zucchini, celery, peppers, onions, lemon juice, basil, cumin and lemon rind.
• Process with on/off turns until smooth.
• Serve chilled.

COLD LEMON SOUP WITH ZUCCHINI

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.

COLD LEMON SOUP WITH ZUCCHINI

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.

COLD ZUCCHINI SOUP

Steps:

• 1. Trim, wash and slice zucchini.
• 2. Put in saucepan with broth and marjoram. cook until tender (about 20 minutes).
• 3. Puree through a food mill or in a blender.
• 4. Melt the butter or margarine and add flour to make a creamery mixture; cook, stirring 2 or 3 minutes, and remove from the heat then cool slightly.
• 5. Heat milk until it comes to a boil.
• 6. Add the milk to the cooled butter mixture; return to heat and cook, stirring for 15 minutes or until flour taste is gone.
• 7. Salt and pepper.
• 8. Add to pureed zucchini and chill thoroughly.
• 9. Stir cream into chilled soup before serving, then garnish with parsley.