Right now, I am harvesting zucchinis everyday and have a lot to use. This is a great recipe that uses about three decent sized zucchinis. Its fresh and cooling for those hot summer nights. And super easy to just blend together.
Zucchini is one of those foods that’s pretty mild, so don’t be afraid to use those herbs and spices to enhance the flavor. It also makes a good replacement for oil in blended dressings because it adds body without the fat. This soup is even good without the oil and avocado if you prefer to lower the fat content, but you will lose some of the creaminess and mouthfeel that fat brings to the recipe. And don’t forget that zucchini makes a great pasta substitute, just spiralize or use a peeler to make noodles and then top it with pesto or marinara.
Zucchini has a variety of beneficial nutrients including: vitamins, minerals and antioxidants. One cup has 40% of the recommended vitamin A, which supports eye health and immune system. It is also rich in fiber and water, both help with gut function and benefit the microflora which in turn benefits our immune response.
So if you have a garden or CSA with zucchini in season, give this recipe a try and let me know how you like it. Another way to make it even more delightful on hot summer days is to dice a mango and add it to each serving bowl. the mango a curry play off each other and the juicy fresh and light flavor of the mango cools and brightens each bite.
Cool Zucchini Soup (Raw, DF, GF, NutFree)
- Vita-mix or bender
- 1 ½ cup water or oat milk Or add 1/4 cup oats to water
- 2 cups zucchini roughly chopped
- 2 stalks of celery
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 2 tsp white miso
- 2 cloves garlic
- 1 tsp curry powder
- ½ tsp sea salt
- Dash cayenne
- 1 avocado
- extra olive oil for drizzle optional
- 1 zucchini finely diced or spiralized for texture
- Blend all ingredients except avocado and diced zucchini until smooth. Add avocado and blend again until creamy and emulsified. If you want warm soup, a Vita-mix on high for two minutes will warm it. Or gently warm on the stove over medium low heat. Pour into bowls and top with diced zucchini and optional oil drizzle.
- Variation: Omit curry and substitute 2 Tbs fresh dill (2 tsp. dry).