Chilled Zucchini Dill Soup – Refreshing for Summer
Beat the summer heat with this delicious and refreshing Chilled Zucchini Dill Soup. Perfect for busy weeknights, this easy-to-make dish is not only tasty but also offers a light and healthy option for warm days.
Beat the summer heat with this delicious and refreshing Chilled Zucchini Dill Soup. Perfect for busy weeknights, this easy-to-make dish is not only tasty but also offers a light and healthy option for warm days.
Chilled Zucchini Dill Soup
- Uniquely refreshing, perfect for hot days.
- Simple to prepare in less than 30 minutes.
- Vegetarian and gluten-free, making it suitable for various diets.
Ingredients
- 4 medium zucchinis, chopped
- 1 cup vegetable broth
- 1 cup Greek yogurt
- 1 tablespoon fresh dill, chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
How to Make
Start by heating olive oil in a large pot over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Then, add the chopped zucchinis and cook for another 5 minutes until they’re tender. Pour in the vegetable broth and let it simmer for about 10 minutes. Once cooked, remove from heat and let the mixture cool. Transfer the cooled zucchini mixture to a blender, add Greek yogurt, fresh dill, lemon juice, and season with salt and pepper. Blend until smooth and creamy, then chill in the refrigerator for at least an hour before serving.
Tips
- For a smoother texture, blend longer.
- Adjust the dill according to your taste preference.
- Garnish with extra dill or a drizzle of olive oil before serving.
Make-Ahead
This soup can be made up to 2 days in advance, making it an excellent option for meal prep.
Storing
Store in airtight containers in the refrigerator for up to 3 days.
Freezing
It’s best not to freeze this soup as the texture may change when thawed.
Reheating
If you prefer it warm, gently reheat in a saucepan over low heat. Avoid boiling to maintain the quality.
Serving Suggestions
Pair with crusty bread or a fresh salad for a complete meal. A cold glass of lemonade also complements it perfectly!
Looking for kitchen tools? Check out this blender on Amazon for making this soup.
Ingredients
- 4 medium zucchinis, chopped
- 1 cup vegetable broth
- 1 cup Greek yogurt
- 1 tablespoon fresh dill, chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Instructions
Sauté garlic
Heat olive oil in a large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Cook zucchini
Add chopped zucchinis and cook for about 5 minutes until tender.
Simmer broth
Pour in vegetable broth and let it simmer for about 10 minutes.
Cool and blend
Remove from heat and let the mixture cool. Transfer to a blender.
Finish with yogurt and dill
Add Greek yogurt, fresh dill, lemon juice, and season with salt and pepper. Blend until smooth.
Chill and serve
Blend until smooth and creamy, then chill in the refrigerator for at least an hour before serving.
Notes
- For a smoother texture, blend longer.
- Adjust the dill according to your taste preference.
- Garnish with extra dill or a drizzle of olive oil before serving.
Nutrition Facts
Frequently asked questions
Can I make this soup vegan?
Yes, substitute the Greek yogurt with a plant-based yogurt and use vegetable broth.
How should I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days.
Can I freeze this soup?
It is best not to freeze this soup, as the texture may change after thawing.
What goes well with this soup?
Garnish with extra dill or a drizzle of olive oil; serve with crusty bread or a fresh salad.
Can I adjust the dill amount?
Yes, adjust the dill to taste.
