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.


  • 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


  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. cooking
  5. Puree with an immersion blender. Water down (or ice down) at this point if desired. chilling
  6. Season.
  7. Chill and/or serve.


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.