Chilled Zucchini Soup

Pat Duran


This is a very refreshing summer soup, and very tasty. It doesn't take much time to make and you will love the mellow flavor. My Bunco players always enjoyed this! Hope you make this and enjoy it too!


★★★★★ 1 vote

makes 8 cups
15 Min
10 Min
Food Processor


  • 4 medium
    zucchini, washed and diced,unpeeled
  • 4 c
    chicken broth
  • 4 medium
    green onions, chopped
  • 1 Tbsp
    minced garlic
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 2 Tbsp
    olive oil
  • 2 pkg
    (8 oz. each) cream cheese, softened
  • 1 Tbsp
    chopped fresh dill
  • 8 oz
    sour cream
  • 1/4 c
    garlic flavored croûtons, for garnish
  • ·
    fresh crumbled goat cheese for garnish

How to Make Chilled Zucchini Soup


  1. In a large skillet heat the olive oil and add green onion and garlic, stir for 2 minutes, add salt and pepper and zucchini and stir and brown for 5 minutes.
  2. Add chicken broth and simmer for 10 minutes uncovered. Add cream cheese and dill.
    Place mixture in blender and process mixture in batches until smooth. Pour into large bowl and stir in sour cream. Cover and chill for 8 hours or until chilled throughly.
  3. To serve pour into mugs or bowls and sprinkle top with a little goat cheese or croûtons or both.

Printable Recipe Card

About Chilled Zucchini Soup

Main Ingredient: Vegetable
Regional Style: American

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