Monster Zucchini= Chilled Zucchini Soup

This beast came out of my dad’s veggie garden, I added my Chef Knife to the photograph for scale.

Chilled Zucchini and Basil Soup with Paprika Toasts
Serves 5

1 Monster Zucchini
2 Cloves Garlic
1 medium-large White Onion
2 Cups Water
1 Cup Veggie Broth
Cooking Sherry or White Wine
2 Bay leaves
20 large Basil Leaves
1 Lemon
Red Chili Flakes
Bunch of Fresh Thyme
1/2 Day old Baguette
Olive Oil
Smoked Paprika

Dice the onion, mince the garlic, and cube the zucchini.  Heat some olive oil in a large pot and add the onions, cook until soft.  Add in the garlic and bay leaf and cook a minute or two.  Add the zucchini and sherry or white wine and cook until tender, stirring every now and then, use a lid to hasten up the cooking.  Add water, broth, lemon and thyme, bring to a boil and then cover and simmer for about 15 minutes.

Remove lid, add shredded basil, red chilli flakes, and lemon zest, season to taste.  Blend the soup with an immersion blender until smooth.  Chill in the fridge until cold, or eat hot (it’s good either way).

Slice the baguette into 1 cm thick slices. Brush each with olive oil and rub smoked paprika, salt and pepper into each toast.  Bake in oven until golden about 5 minutes at 400. Remove from oven and sprinkle with lemon juice, arrange in soup.


  1. Quote

    I love zucchini basil soup, one of my favorites,
    packed with flavor and such a gorgeous color.

  2. Quote

    mmmm that looks so yummy. the recipe sounds lovely. i may just give this one a go. thanks for sharing.

  3. Quote
    Jon said 22/07/2010, 19:49:

    I can’t stand chilled soups…but I’m drooling over this one!!!! YUM!

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