Cold Zucchini Soup

This is a more flexible version of the already flexible Zucchini Basil Soup (Parve) from the Spruce. It can also be served warm.

Serves 8–12.

Ingredients

• 3 T. olive oil
• 2–3 onions (chopped)
• 5 cloves garlic (chopped)
• 2–3 lbs. medium zucchini (chopped)
• 1 c. fresh basil, packed
• dried parsley to taste
• 4–5 c. stock
• salt to taste
• black pepper to taste
• other spices to taste (curry, etc.)
• fresh herbs to garnish

Directions

1. Fry the onion and garlic in the oil in a stock pot.
2. Add the zucchini for 5 minutes.
3. Add basil, stock, and parsley.
4. Simmer 30 minutes.
5. Puree with an immersion blender. Water down (or ice down) at this point if desired.
6. Season.
7. Chill and/or serve.

Variants

I actually made it with beef broth the first few times until I got this.

You can cook the vegetables in a smaller pot with less broth, then add the remaining broth or water/ice down later.

The Guardian calls them courgettes and adds about half a pound of frozen peas and 4 oz. feta, and also replaces the onion with more garlic.

I have also replaced some zucchini with yellow squash and skinny Japanese eggplant.