Photo: Hector Sanchez; Stylist: Buffy Hargett

Chilled Zucchini Soup

Refreshing Chilled Zucchini Soup is full of fresh flavors and just the ticket for a summer lunch or light supper. Make this soup ahead and store up to 2 days.

Southern Living JULY 2013

  • Yield: Makes 6 1/2 cups


  • 1/2 cup diced sweet onion
  • 1/2 cup diced fennel bulb
  • 3 garlic cloves, sliced
  • 1 tablespoon olive oil
  • 5 cups diced zucchini (about 2 1/2 lb.)
  • 2 cups organic vegetable broth
  • 1 cup water
  • 1/2 cup whole buttermilk
  • 2 teaspoons kosher salt
  • 2 teaspoons Champagne vinegar
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice


Sauté onion, fennel, and garlic in hot olive oil in a large Dutch oven over medium-high heat 5 minutes; add zucchini, and sauté 3 minutes. Stir in vegetable broth and water; bring to a simmer. Cook 15 minutes or until vegetables are tender. Remove from heat. Process with a handheld blender 4 minutes or until smooth. Stir in buttermilk, salt, vinegar, lemon zest, and lemon juice. Let stand at room temperature 15 minutes. Cover and chill 2 hours or up to 2 days.


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Chilled Zucchini Soup recipe