Get the Recipe: Summer Zucchini Soup
This Summer Zucchini Soup is ideal for right now, when the whether is still hot and you may be in the mood for soup, but maybe a lighter or cooler version. This soup is exactly that.
Ingredients
For the soup:
- a good drizzle olive oil
- 12 ounces zucchini, cut into 2 inch pieces
- salt and pepper, to taste
- 2 scallions, cut into thirds
- 1 clove garlic
- 1 ½ to 2 cups vegetable broth, depending on desired consistency
- ⅓ cup plain Greek yogurt , or sour cream
- a small handful cilantro leaves
For the Shrimp:
- 6 ounces large shrimp, peeled, deveined, and roughly chopped
For the topping:
- 1 medium roma tomato, diced
- ½ cup corn, cooked
- ½ small jalapeno, seeded and minced
- 1 medium lime, the juice
- a small handful cilantro leaves, roughly chopped
- salt and pepper, to taste
Optional topping:
- 2 to 3 tablespoons queso fresco, or feta cheese
Equipment
- Large Skillet
- high-speed blender
- Cutting Board
- Chef's Knife
- Medium Bowl
Instructions
Cook the zucchini and scallions:
- Heat a good drizzle of olive oil over medium-high heat, in a large skillet. Add in the zucchini, season lightly with salt and pepper, and sauté until golden on all sides, about 5 minutes. Add in the scallions and garlic clove and sauté until the scallions have softened and the garlic is slightly golden and fragrant, about 2 to 3 minutes. Transfer that mixture into the base of the high-speed blender once done and let it cool.
Cook the shrimp:
- Using the same skillet, over medium heat, drizzle in a little more oil, if needed. Add in the shrimp and season lightly with salt and pepper. Sauté until cooked all the way through and the shrimp are a bright pink color, about 3 to 5 minutes. Remove from the heat to cool.
Blend the soup:
- Once the zucchini has cooled slightly, add in the vegetable broth, yogurt, cilantro, salt, and pepper. Blend until smooth, about 15 seconds. Taste and add more salt and pepper, if needed.
Prepare the topping:
- In a medium bowl, add all of the ingredients for the topping along with the shrimp and give it a stir. Taste and add more salt and pepper, if needed.
- To serve, pour the soup into two bowls. Spoon some of the topping onto the center of each bowl. Shower with queso fresco and enjoy!
Calories: 221kcal, Carbohydrates: 24g, Protein: 22g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 119mg, Sodium: 1328mg, Potassium: 837mg, Fiber: 4g, Sugar: 11g, Vitamin A: 1485IU, Vitamin C: 49mg, Calcium: 221mg, Iron: 2mg