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Chilled zucchini soup with fresh herbs in a brown ceramic bowl

Cold Zucchini Soup with Fresh Herbs

This Cold Zucchini Soup with Fresh Herbs is light, creamy, and perfect for hot summer days. Made with fresh zucchini, herbs, and yogurt, it’s a refreshing and healthy dish that’s easy to prepare and serve chilled. Ideal as a light lunch or starter for four people.
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Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Mediterranean
Calories: 150
Ingredients Method

Ingredients
  

  • 4 medium zucchinis chopped
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 2 tablespoons olive oil
  • 3 cups vegetable broth chilled
  • 1/2 cup plain Greek yogurt or cream
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • Salt and black pepper to taste
  • Ice cubes optional, for extra chill

Method
 

  1. Sauté onion and garlic in olive oil for 2–3 minutes.
  2. Add chopped zucchini and cook for 10 minutes until soft.
  3. Pour in vegetable broth and simmer for 5 minutes.
  4. Remove from heat and let it cool slightly.
  5. Blend the soup until smooth.
  6. Stir in Greek yogurt, parsley, dill, salt, and pepper.
  7. Chill in the fridge for at least 30 minutes.
  8. Serve cold, optionally with ice cubes and a drizzle of olive oil.