Summer Zucchini Soup
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When I developed this recipe, I had envisioned those of you that may grow your own zucchini and may have a surplus of it right now. This Summer Zucchini Soup is ideal for right now, when the whether is still hot and you may be in the mood for soup, but maybe a lighter or cooler version. This soup is exactly that. It’s light and flavorful and down right delicious!
I prefer this soup basically served at room temperature. But for those of you that prefer warm soup, then you can certainly gently warm it, if that’s the case. I’ve added shrimp here, but it can easily be omitted if you’re wanting something vegetarian. And then I’ve also added a little bit of queso fresco, which can be substituted with a little bit of feta cheese or omitted all together.
If you enjoy my Summer Zucchini Soup, then you may also like my Southwestern Inspired Corn and Zucchini Chowder!
Get the Recipe: Summer Zucchini Soup
Ingredients
For the soup:
- a good drizzle olive oil
- 12 ounces zucchini, cut into 2 inch pieces
- 2 scallions, cut into thirds
- 1 clove garlic
- 1 ½ to 2 cups vegetable broth, depending on desired consistency
- ⅓ cup Greek yogurt , or sour cream
- a small handful cilantro leaves
- salt and pepper, to taste
For the Shrimp:
- 6 ounces large shrimp, peeled, deveined, and roughly chopped
For the topping:
- 1 medium roma tomato, diced
- ½ cup corn, cooked
- ½ small jalapeno, seeded and minced
- 1 medium lime, the juice
- a small handful cilantro leaves, roughly chopped
- salt and pepper, to taste
Optional topping:
- 2 to 3 tablespoons queso fresco, or feta cheese
Equipment
- Large Skillet
- high-speed blender
Instructions
Cook the zucchini and scallions:
- Heat a good drizzle of olive oil over medium-high heat. Add in the zucchini and sauté until golden on all sides, about 5 minutes. Add in the scallions and garlic clove and sauté the scallions have softened and the garlic is slightly golden, about 2 to 3 minutes. Transfer that mixture into the base of the high-speed blender once done and let cool.
Cook the shrimp:
- Using the same skillet, over medium heat. Drizzle in a little more oil if needed and add in the shrimp and sauté until cooked all the way through and the shrimp are a bright pink color, about 3 to 5 minutes. Season lightly with salt and pepper. Remove from the heat to cool.
Blend the soup:
- Once the zucchini has cooled slightly, add in the vegetable broth, yogurt, cilantro, salt, and pepper. Blend until smooth, about 15 seconds. Taste and add more salt and pepper if needed.
Prepare the topping:
- In a medium bowl, add all of the ingredients for the topping along with the shrimp and give it a stir. Taste and add more salt and pepper, if needed.
- To serve, pour the soup into two bowls. Spoon some of the topping onto the center of each bowl. And shower with queso fresco. Enjoy!
Great soup. But I really love the toppings!
Thank you Mimi! All the summer vibes! 🙂