When it’s scorching outside and even the thought of a hot stove feels unbearable, this cold zucchini soup starts to sound like a brilliant idea. It’s light, it’s smooth, and it goes down like a breeze. You don’t need to fuss with it. Just let fresh zucchini do its thing, with a little help from herbs, lemon, and a good blender.

A lot of cold soups miss the mark. They end up bland, or worse — watery and forgettable. But not this one. This cold zucchini soup recipe brings body, flavor, and that cooling satisfaction you only get from a dish that knows when to back off and let ingredients speak.

It’s got that effortless summer feel. The kind of thing you pull from the fridge, pour into a bowl, and feel a bit smug about. This also happens to be a cold zucchini soup vegan style — no cream, no stock made from mystery bones. Just plants, and a little bit of intention.

Active Time: 15 minutes
Total Time: 30 minutes + chill
Servings: 4

Ingredients

The beauty is in the simplicity — no chasing specialty items. Just the basics, fresh and clean.

• 3 medium zucchini or courgettes, thinly sliced
• 1 small onion, roughly chopped
• 2 garlic cloves, smashed or minced
• 2 tablespoons olive oil
• 2½ cups vegetable broth
• Juice of half a lemon
• A handful of basil or mint
• Salt and black pepper to taste
• Optional: ½ ripe avocado for texture

Instructions

Preparation

Heat a splash of olive oil in a wide pan. Add the onion and garlic. Let them soften quietly — you’re not looking for golden edges here. You want a calm flavor, not fried.

Toss in the zucchini. Give it a stir so it catches some oil. Let it hang out for about 6 minutes until it turns pliable and starts to smell like something worth paying attention to. Pour in the broth and let everything simmer gently for another 10 minutes.

Let the whole thing cool — seriously, don’t rush this part. The soup needs to settle before blending.

A few things to keep in mind:

• Fresh herbs matter — skip the dried stuff this time
• Cut your zucchini small so it softens faster without turning mushy

Cooking

After the zucchini’s cooled off a bit, blend everything until silky. Use an immersion blender if you like it rustic, or a high-speed blender for a smoother vibe. Drop in your herbs, lemon juice, and season it until it sings.

If you’re using avocado, add it now and blend again. That one addition changes the whole mouthfeel — makes it feel richer, deeper, almost like you added cream (but didn’t).

Serving

Pour it cold. Not cool — cold. Let it rest in the fridge for at least two hours. Then serve it in shallow bowls or chilled tumblers.

Top with:

• A drizzle of olive oil
• A scatter of seeds
• A ribbon of raw zucchini

It doesn’t need much. Just enough to make it feel deliberate.

Nutritional Value Per One Serving

Nutrition Facts
Calories: 120
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 430mg
Total Carbohydrates: 12g
Dietary Fiber: 3g
Sugars: 4g
Protein: 3g

Tips and Variations

This chilled zucchini soup is versatile. It can bend to your mood without falling apart.

Try this

• Add coconut milk instead of broth for a creamy twist
• Drop in a little grated ginger or turmeric for warmth
• Serve with crumbled tofu or white beans for protein

And yes, it keeps well. Two, maybe three days in the fridge — longer if you don’t mind the flavor getting more mellow.

Conclusion

This isn’t just a side note in your summer meals — it can stand alone. It’s humble but confident. This chilled zucchini soup recipe doesn’t try to be anything it’s not. It’s cold. It’s green. It’s fresh and oddly comforting.

The kind of soup you make once, then end up making every week without meaning to. Keep it in the fridge, ready for that moment when you don’t want to cook but still want something that feels like a decision well made.