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chilled zucchini soup

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Ingredients

  • 2 tbsp olive oil
  • 1 sml onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tsp thyme leaves
  • 1 bay leaf
  • 3 lb zucchini thinly sliced, plus a fe long shavings for garnish
  • kosher salt
  • 3 cups water
  • 2 tbsp finely shredded basil
  • freshly ground pepper
  • 2 cups baby arugula

Details

Servings 12

Preparation

Step 1


in large sauce pan heat oil and saute onion and garlic until translucent, about 8 minutes. Stir in the thyme and bay leaf and cook until fragrant. about 1 minute. Add the slice zucchini season with salt and pepper, stirring occasionally until tender, about 10 minutes. Add the water and bring to a boil. Remove from heat and discard the bay leaf, add shredded basil

Working in batches puree the soup until very smooth. Add ice and refrigerate for at least 3 hours up to 1 day.

Garnish with shave zucchini and arugula

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