Chilled Zucchini Soup

Vegetarian
Gluten Free
Health score
10%
Chilled Zucchini Soup
45 min.
6
78kcal

Suggestions


Looking for a refreshing and healthy dish to cool you down? Our Chilled Zucchini Soup is the perfect solution! This vibrant, vegetarian, and gluten-free soup is not only easy to prepare but also packed with flavor and nutrients. With just 45 minutes of your time, you can whip up a delightful starter or snack that serves six people, making it ideal for gatherings or a cozy night in.

The star of this recipe is the zucchini, which brings a subtle sweetness and a creamy texture when blended. Combined with the aromatic notes of sautéed fennel, garlic, and sweet onion, this soup is a feast for the senses. The addition of buttermilk adds a tangy richness, while the Champagne vinegar and fresh lemon juice provide a zesty kick that elevates the dish to new heights.

Not only is this soup delicious, but it’s also a guilt-free option at just 78 calories per serving. Whether you’re looking for a light appetizer, a refreshing snack, or a unique antipasti option, this Chilled Zucchini Soup is sure to impress. Serve it at your next gathering or enjoy it as a quick meal on a hot day. Get ready to savor the flavors of summer in every spoonful!

Ingredients

  • 0.5 cup buttermilk whole
  • teaspoons champagne vinegar 
  • 0.5 cup fennel bulb diced
  •  garlic clove sliced
  • teaspoons kosher salt 
  • teaspoon juice of lemon fresh
  • teaspoon lemon zest 
  • tablespoon olive oil 
  • 0.5 cup onion diced sweet
  • cups vegetable stock organic
  • cup water 
  • 2.5 lb zucchini diced

Equipment

  • dutch oven
  • immersion blender

Directions

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

Nutrition Facts

Calories78kcal
Protein15.08%
Fat38.2%
Carbs46.72%

Properties

Glycemic Index
27.67
Glycemic Load
1.63
Inflammation Score
-6
Nutrition Score
9.8556523012078%

Flavonoids

Epigallocatechin 3-gallate
0.01mg
Eriodictyol
0.12mg
Hesperetin
0.12mg
Naringenin
0.01mg
Kaempferol
0.16mg
Myricetin
0.18mg
Quercetin
3.23mg

Nutrients percent of daily need

Calories:78.48kcal
3.92%
Fat:3.64g
5.59%
Saturated Fat:0.87g
5.43%
Carbohydrates:10g
3.33%
Net Carbohydrates:7.7g
2.8%
Sugar:7.37g
8.19%
Cholesterol:2.2mg
0.73%
Sodium:1131.88mg
49.21%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.23g
6.46%
Vitamin C:36.57mg
44.33%
Manganese:0.39mg
19.36%
Vitamin B6:0.36mg
17.78%
Potassium:574.4mg
16.41%
Vitamin K:14.21µg
13.53%
Folate:51.64µg
12.91%
Vitamin B2:0.22mg
12.89%
Vitamin A:588.04IU
11.76%
Phosphorus:98.58mg
9.86%
Magnesium:39.41mg
9.85%
Fiber:2.3g
9.22%
Vitamin B1:0.1mg
6.94%
Copper:0.13mg
6.47%
Calcium:64.46mg
6.45%
Vitamin B5:0.5mg
5.03%
Zinc:0.74mg
4.92%
Vitamin B3:0.95mg
4.74%
Iron:0.85mg
4.72%
Vitamin E:0.62mg
4.17%
Selenium:1.45µg
2.08%
Vitamin D:0.26µg
1.73%
Vitamin B12:0.09µg
1.53%
Source:My Recipes