Chilled Zucchini Soup
I love making potage soup with various vegetables.
When I used zucchini, it turned out tastier than I expected and was a big hit, so now I make it a lot in the summer.
In Step 3, the recipe calls for 200 ml of water, which should be just enough to cover the vegetables.
Adjust the thickness of the potage to taste depending on the size of the zucchini.
Note: Zucchini is a squash variety, and it's low in calories and is rich in carotene. Recipe by rose12
Chilled Zucchini Soup
I love making potage soup with various vegetables.
When I used zucchini, it turned out tastier than I expected and was a big hit, so now I make it a lot in the summer.
In Step 3, the recipe calls for 200 ml of water, which should be just enough to cover the vegetables.
Adjust the thickness of the potage to taste depending on the size of the zucchini.
Note: Zucchini is a squash variety, and it's low in calories and is rich in carotene. Recipe by rose12
Cooking Instructions
- 1
Thinly slice the zucchini and onion. Slice the onion against the grain.
- 2
In a pot, sweat the onion in olive oil, add the zucchini, and sauté.
- 3
Add water and the consomme soup stock granules (or 1/2 consomme cube) to the pot, cover with a lid, boil until tender, then turn off the heat.
- 4
When it cools, transfer to a blender or food processor, pulse until smooth, reheat in the pot, and dilute with soy milk (or milk).
- 5
Season with salt and pepper, and turn off the heat before it comes to a boil. Reheating is optional in Steps 4 and 5.
- 6
Let cool, then transfer to individual serving bowls (I recommend chilling the bowls). Drizzle with heavy cream to taste. You could also serve warm. I used yellow zucchini.
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