m. c. de marco: The New Kitchen Cookbook

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.



  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 at this point if desired.
  6. Season.
  7. Chill and/or serve.


I actually made it with beef broth the first time.