Zucchini is abundant in backyard gardens, farmers’ markets, and grocery stores this time of year and there are so many incredible ways to use and cook zucchini. I decided to try out this recipe for a zucchini soup – what’s so versatile about this recipe is that you can either serve it hot or chilled. This soup was incredibly easy to make and can be served as an appetizer in shooter glasses or as the star of your meal with a few sides. The key ingredient is a blender to help puree the zucchini soup until its silky smooth. You can finish off the soup with julienned raw zucchini as a garnish. 

Summer Zucchini Soup
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, thinly sliced
  • Kosher salt
  • Freshly ground pepper
  • 1½ pounds zucchini, halved lengthwise and sliced ¼ inch thick
  • ⅔ cup vegetable stock
  • Julienned raw zucchini, for garnish
  1. In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes.
  2. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1½ cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
  3. Working in 2 batches, puree the soup in a blender until it's silky-smooth. Return the soup to the saucepan and season with salt and pepper.
  4. Serve it either hot or chilled, garnished with julienned zucchini.