Real Recipes From Real Home Cooks ®

cold lemon soup with zucchini

(1 rating)
Recipe by
Eddie Jordan
Bristow, OK

On a hot day this soup is just right. It cool you off and still taste great. I like to serve it with a light ham sandwich.

(1 rating)
method Stove Top

Ingredients For cold lemon soup with zucchini

  • 2 c
    chicken stock
  • 4
  • course salt
  • 2
    lemons juice only
  • 2 sm
    zucchini trimmed and grated
  • 1
    lemon sliced thinly
  • bacon bits, for garnish

How To Make cold lemon soup with zucchini

  • 1
    Bring chicken stock to a boil in a large saucepan add salt to taste.
  • 2
    Meanwhile in a medium bowl, beat the eggs with a whisk or electric mixer until thick and frothy.
  • 3
    Slowly add the lemon juice, beating constantly to prevent eggs from curdling.
  • 4
    Stir the egg lemon mixture into the hot chicken stock. Let cool and refrigerate.
  • 5
    Grate or julienne the zucchini blanch in boiling salted water for 54 seconds just to set the color and lemon raw taste.
  • 6
    Quickly drain and run under cold water until cool to touch refrigerate.
  • 7
    To serve mix the zucchini into the soup. Served chilled garnish with lemon slices and bacon bits.