If you have friends growing zucchini, right about now they are probably delighted, bordering on desperate, to give some of it away. Especially problematic are those huge, baseball bat-sized monsters, that appear out of the blue when you’ve neglected to check the garden for a few days.
This soup is made for such occasions.
It uses lots of zucchini, it cooks up quickly, perfect for a midweek meal, and it keeps for at least a week in the fridge. I like it just as well chilled as hot.
Spicy Zucchini Soup Recipe
PrintIf you are using extra large zucchini, scoop out and discard the seeds first. And if the skin is thick or tough, peel it and discard the peels.
Ingredients
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 1/2 jalapeno chile (or more to taste, depending on how spicy you would like the soup to be), seeds, stems and ribs removed and discarded, chopped
- 3 chopped garlic cloves
- 2 pounds chopped zucchini (skin on), about 5-6 cups
- 1 1/2 cups chopped day-old bread
- 3 cups chicken broth (use vegetable broth for vegetarian option)
- 1 cup water
- 1/2 cup fresh mint leaves (spearmint), loosely packed, chopped
- 1/2 cup fresh cilantro, loosely packed, chopped (optional)
- 2 teaspoons lemon juice
- Salt
- Pepper
Method
1 Heat the olive oil in a large pot over medium-high heat. Add the onion and jalapeno chile and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with salt.
2 Add the bread, broth, and water, and bring to a simmer. Reduce heat and simmer gently for 20 minutes.
3 Remove from heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. Or use an immersion blender.
4 Return the soup to the pot. Add the lemon juice, and salt, and pepper to taste.
Garnish with lemon wedges and sprigs of mint or cilantro.
Serve hot or chilled. Keeps for a week in the fridge.
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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fabulous – I have made it many times and it is great.
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I made this today and it is absolutely delicious!!
I left out the bread (hubby is GF)
A nice subtle flavor from the spearmint and cilantro.
I will be making this again. Great way to use up those zucchini! :)
Pinned on my Pinterest board
xxxxxyyyyy
zucchini corn chowder, just what I need. Also, Your servings bowls are so pretty. I’m a potter so I notice serving bowls and yours are great!
I have some pre-pureed zucchini thanks to a food processor malfunction (definitely wasn’t operator error!) So you think I could saute the other ingredients then blend them in with the zucchini or will it lose its flavor?
Do you think this could be canned and water bath processed to keep through the winter?