Best 2 Chilled Zucchini Cumin Soup Recipes

In the realm of refreshing and flavorful summer soups, Chilled Zucchini Cumin Soup emerges as a culinary masterpiece. This delightful creation celebrates the essence of zucchini, a versatile vegetable known for its delicate flavor and cooling properties. With a vibrant green hue and a smooth, velvety texture, this chilled soup captivates the senses, offering a symphony of flavors that dance on the palate.

The recipe presents two variations to cater to diverse preferences and dietary requirements. The classic version embraces the richness of dairy, blending zucchini with yogurt and heavy cream to achieve a creamy, indulgent texture. For those seeking a vegan alternative, a coconut milk-based version offers a luscious, plant-based twist, maintaining the soup's creamy consistency while adding a touch of exotic flavor. Both variations are complemented by a harmonious blend of aromatic cumin, tangy lemon juice, and a hint of garlic, creating a symphony of flavors that will tantalize your taste buds.

As an accompaniment to the soup, the article also features a recipe for homemade croutons, crispy and golden-brown, adding a delightful textural contrast to the smooth soup. These croutons, prepared using a combination of olive oil, garlic, and dried herbs, elevate the soup experience, offering a delightful crunch with each spoonful.

Additionally, a zesty Lemon-Herb Relish recipe is presented, providing a refreshing burst of flavor to enhance the chilled soup. Combining the brightness of lemon zest, the aromatic freshness of herbs, and a hint of spicy red pepper flakes, this relish adds a vibrant dimension to each bite, balancing the soup's creamy texture with a lively citrus kick.

Whether you're seeking a light and refreshing lunch option, a vibrant addition to your summer gatherings, or a creative way to showcase the bounty of zucchini, this Chilled Zucchini Cumin Soup, along with its accompanying recipes for croutons and lemon-herb relish, promises a culinary journey that delights the senses and nourishes the soul.

Here are our top 2 tried and tested recipes!

CHILLED ZUCCHINI-CUMIN SOUP

Chilled Zucchini-Cumin Soup image

Categories Soup/Stew Blender Low Carb Low Fat Basil Zucchini Summer Healthy Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 teaspoon olive oil
1 large onion, chopped
1 1/2 teaspoons ground cumin
1 1/2 pounds zucchini, trimmed, cut into 3/4-inch pieces
2 14 1/2-ounce cans low-salt chicken broth
2/3 cup chopped fresh basil
4 tablespoons plain nonfat yogurt
Sliced fresh basil

Steps:

Heat oil in heavy medium saucepan over medium heat. Add onion; sauté until tender, about 5 minutes. Add cumin; stir until aromatic, about 30 seconds. Mix in zucchini. Add broth; bring soup to boil. Reduce heat; simmer until zucchini is very tender, about 30 minutes. Cool slightly.
Mix 1/3 cup chopped basil into soup. Working in batches, puree soup in blender until smooth. Transfer to bowl. Season with salt and pepper. Cover; chill until cold, about 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
Ladle soup into bowls. Top each with 1 tablespoon yogurt and sliced basil.

CHILLED ZUCCHINI SOUP WITH LEMON-CUMIN SHRIMP AND CILANTRO CREAM

Chilled Zucchini Soup with Lemon-Cumin Shrimp and Cilantro Cream image

Provided by Jeanne Thiel Kelley

Categories Soup/Stew Herb Vegetable Appetizer Low Cal High Fiber Mother's Day Dinner Lemon Seafood Shrimp Spice Zucchini Summer Potluck Sour Cream Cilantro Cumin Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 6 first-course or 4 main-course servings

Number Of Ingredients 17

Ingredients

Cilantro cream:
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
1 small garlic clove, pressed
Shrimp:
1 pound peeled cooked medium shrimp
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon cumin seeds
1 teaspoon finely grated lemon peel
Soup:
1 tablespoon olive oil
1 medium onion, sliced (about 2 cups)
2 garlic cloves, sliced
6 medium zucchini (about 1 3/4 pounds), cut into 1/4-inch-thick rounds
4 cups low-salt chicken broth
2 tablespoons chopped fresh cilantro plus sprigs for garnish

Steps:

For cilantro cream:
Whisk sour cream, cilantro, and garlic in small bowl to blend. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
For shrimp:
Combine all ingredients in medium bowl. Cover and chill at least 4 hours or overnight. DO AHEAD: Can be made 1 day ahead. Keep chilled.
For soup:
Heat oil in heavy large pot over medium heat. Add onion; sauté until tender, about 8 minutes. Add garlic; stir 1 minute. Add zucchini; stir to coat. Stir in broth; bring to boil. Cover, reduce heat to mediumlow, and simmer until zucchini is tender, about 10 minutes. Cool to lukewarm. Add chopped cilantro. Working in batches, puree soup in blender until smooth.
Transfer soup to large bowl. Season to taste with salt and pepper. Cover and chill until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Divide soup among bowls. Top each with shrimp, dividing equally. Spoon dollop of cilantro cream over each, garnish with cilantro sprigs, and serve.

Tips:

For the best flavor, use fresh, ripe zucchini. Look for zucchini that is firm and has a deep green color.
If you don't have cumin seeds, you can use ground cumin. Just add it to the soup at the same time as the garlic and onion.
If you like a spicy soup, add a pinch of cayenne pepper to taste.
To make the soup even creamier, stir in a dollop of Greek yogurt or sour cream before serving.
Garnish the soup with fresh herbs, such as cilantro, basil, or mint, for a pop of flavor.

Conclusion:

This chilled zucchini cumin soup is a refreshing and flavorful way to enjoy zucchini. It's perfect for a summer lunch or dinner, and it's also a great way to use up leftover zucchini. The soup is easy to make, and it can be tailored to your own taste preferences. So next time you have some zucchini on hand, give this soup a try!