CHILLED ZUCCHINI WALNUT BASIL SOUP RECIPE
This time of year I can never get enough zucchini. That is until I can't stand anymore zucchini. After you've made your share of zucchini pasta, zucchini carpaccio, and salads, it can get to be a bit overwhelming. That's when I turn to this super easy Chilled Zucchini Walnut Basil Soup recipe.
Provided by Aida Mollenkamp
Categories Appetizer Dinner Lunch Main Snack Soup
Time 45m
Number Of Ingredients 12
Steps:
- Sauté The Zucchini: Heat oil in a large saucepan over medium-high heat. When it shimmers, add shallots and cook, stirring occasionally, until golden brown, about 5 minutes. Add thyme and garlic and cook until fragrant. Stir in zucchini, salt, and pepper, reduce heat to medium, and cook, stirring occasionally, until zucchini is very soft, about 10 minutes. Add broth and simmer until zucchini is falling apart, about 20 minutes.
- Blend The Zucchini: Place half of the zucchini mixture and half of the walnuts in a food processor fitted with a blade and process until smooth, at least 2 minutes (use caution when blending hot liquids). Transfer to a medium bowl, then repeat with remaining soup.
- Chill The Soup: Set soup bowl into a large bowl of ice water, and set aside to cool, stirring occasionally until room temperature, about 20 to 30 minutes. Transfer to the refrigerator to chill thoroughly, at least 1 hour. Meanwhile, blend or purée the basil, yogurt, and lemon juice together until smooth.Just before serving, stir in yogurt mixture, taste and adjust seasoning as desired. Serve topped with chopped walnuts, a drizzle of olive oil, and a few torn basil leaves.
CHILLED ZUCCHINI, WALNUT, AND BASIL SOUP
Steps:
- Heat oil in a large saucepan over medium-high heat. When it shimmers, add shallots and cook, stirring occasionally, until golden brown, about 5 minutes. Add thyme and garlic and cook until fragrant. Stir in zucchini, salt, and pepper, reduce heat to medium, and cook, stirring occasionally, until zucchini is very soft, about 10 minutes. Add broth and simmer until zucchini is falling apart, about 20 minutes. Place half of the zucchini mixture and half of the walnuts in a food processor fitted with a blade and process until smooth, at least 2 minutes (use caution when blending hot liquids). Transfer to a medium bowl, then repeat with remaining soup. Set soup bowl into a large bowl of ice water, and set aside to cool, stirring occasionally until room temperature, about 20 to 30 minutes. Transfer to the refrigerator to chill thoroughly, at least 1 hour. Meanwhile, blend or puree the basil, yogurt, and lemon juice together until smooth. (Soup can be made through this step up to 3 days ahead. Store soup and yogurt mixture separate and both covered in the refrigerator.) Just before serving, stir in yogurt mixture, taste and adjust seasoning as desired. Serve topped with chopped walnuts, a drizzle of olive oil, and a few torn basil leaves.
ZUCCHINI AND BASIL SOUP
Blend a little potato into this soup for a rich and creamy texture.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.
ZUCCHINI-BASIL SOUP
Provided by Shelley Wiseman
Categories Soup/Stew Blender Food Processor Herb Appetizer Vegetarian Lunch Basil Squash Zucchini Summer Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
- Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
- Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
- Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.
CHILLED ZUCCHINI SOUP
Perfect for the summer and quick to make. If you enjoy gazpacho or any other cold soups, you'll love this. Zucchini combines with tomato, mint, basil, and a touch of lemon juice for a fresh tasting soup.
Provided by topfgucker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 2h35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes and cook for 2 minutes, stirring constantly.
- Pour water into the saucepan and bring to a boil. Add 4 sprigs of mint and zucchini. Reduce heat to low and simmer soup, covered, for 15 minutes. Remove mint.
- Stir together cornstarch and cold water and add to the soup. Increase heat to medium and whisk cornstarch mixture so soup thickens. Season with salt and pepper. Remove from heat and set aside to cool.
- Chill soup in the refrigerator until cold, about 2 hours. Before serving, add lemon juice and garnish with remaining mint, basil, and remaining olive oil.
Nutrition Facts : Calories 163 calories, Carbohydrate 16.3 g, Fat 10.7 g, Fiber 3.8 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 65.1 mg, Sugar 7.9 g
More about "chilled zucchini walnut and basil soup recipes"
CHILLED ZUCCHINI, WALNUT AND BASIL SOUP - FOODSERVICE …
From foodservicedirector.com
- In large saucepan over medium-high heat, heat oil. When it shimmers, add shallots and cook, stirring occasionally, until golden brown, about 5 minutes. Stir in thyme and garlic; cook until fragrant. Stir in zucchini, salt and pepper; reduce heat to medium and cook, stirring occasionally, until zucchini is very soft, about 10 minutes. Add broth and simmer until zucchini is falling apart, about 20 minutes. Place half the zucchini mixture and half the walnuts in food processor; process until smooth, at least 2 minutes (use caution when blending hot liquids.) Transfer to medium bowl; repeat with remaining soup. Set bowl into a large bowl of ice water; set aside to cool, stirring occasionally until room temperature, about 20 to 30 minutes. Transfer soup to refrigerator and chill thoroughly, at least 1 hour. Meanwhile, blend or puree basil, yogurt and lemon juice together until smooth. (Soup can be made through this step up to 3 days ahead. Store soup and yogurt mixture separately in the ref
- 1. For candied pecans, combine pecan halves and corn syrup in small saucepan over low heat. Simmer 10 to 15 minutes. 2. Prepare sheet pan with parchment paper sprayed with cooking spray. Preheat oven to 250 F. Drain pecans and transfer to prepared pan, spreading so that pecans are in single layer and not touching. Bake until hard, like glass, approximately 15 to 20 minutes. Transfer pecans to a cooling rack until completely cooled and not sticky. Store in airtight container until ready to serve. 3. For cherry jam, combine dried cherries, water, brown sugar and pinch kosher salt in small saucepan over medium heat. Cook until reduced by half, approximately 30 minutes. 4. Transfer jam to a food processor and pulse until slightly chunky. Transfer to a container to cool completely. Store refrigerated until ready to use. 5. Brush pretzel roll slices with olive oil and season with salt and pepper. Bake at 350F until golden brown, 2 to 3 minutes. 6. Arrange cheeses on board or platter. Arrange
- Remove all of the watermelon’s green peel, and slice off most of the flesh, leaving about ¼ to ½ inch of watermelon flesh. Cut the rind into 1-inch cubes. In medium saucepan over medium-high heat, bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil. Hold the boil for 60 seconds than carefully add the watermelon. Return to a boil and turn off the heat. Move the pickled rind to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Loosely place the lid on the jar and leave at room temperature until cool. Once cool, tighten the lid and refrigerate. Store pickles in refrigerator and consume within a month. Photo courtesy of National Watermelon Promotion Board
- 1. Trim skin off prosciutto and remove any sinew or tendons. Cut into ½-inch cubes. 2. In food processor, combine Calabrian chiles, tomato paste and garlic; process until no large chile or garlic pieces remain. Add black pepper, paprika, onion powder and oregano; stir to incorporate. 3. In bowl, toss prosciutto cubes with chile-herb mixture; freeze on sheet tray until nearly frozen. 4. Set up meat grinder with 3/8- or ¼-in. die. Run prosciutto through grinder twice, rechilling between grinds if necessary. 5. Remove ground prosciutto to mixer fitted with paddle attachment. Add red wine vinegar and paddle just until incorporated. 6. Refrigerate until ready to use. To serve, spread on bread or crackers. Photo courtesy of Consorzio del Prosciutto di Parma
CHILLED ZUCCHINI, WALNUT AND BASIL SOUP - CALIFORNIA WALNUTS
From walnuts.org
Estimated Reading Time 1 minCalories 268 per servingTotal Time 1 hr 25 mins
CHILLED CREAMY ZUCCHINI SOUP WITH TARRAGON - THE WASHINGTON POST
From washingtonpost.com
COLD ZUCCHINI SOUP WITH BUTTERMILK RECIPE - BASIL BUNCH
From basilbunch.com
CHILLED ZUCCHINI WALNUT BASIL SOUP | COLD SOUP RECIPES, ZUCCHINI …
From pinterest.co.uk
CHILLED ZUCCHINI WALNUT BASIL SOUP | RECIPE | COLD SOUP RECIPES ...
From pinterest.co.uk
BASIL ZUCCHINI SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
CHILLED ZUCCHINI WALNUT BASIL SOUP RECIPE — SALT & WIND TRAVEL
From wp.saltandwind.com
12 CHILLED SOUP RECIPES FOR SPRING — BRIT + CO - BRIT + CO
From brit.co
CHILLED ZUCCHINI AVOCADO SOUP WITH BASIL - ELLIE KRIEGER
From elliekrieger.com
CHILLED ZUCCHINI SOUP RECIPE IS FILLING AND CREAMY THANKS TO ITS …
From washingtonpost.com
CHILLED ZUCCHINI SOUP WITH BASIL | EXPERIENCE LIFE
From experiencelife.lifetime.life
CHILLED ZUCCHINI BASIL SOUP RECIPE - COOK.ME RECIPES
From cook.me
CHILLED ZUCCHINI BASIL SOUP (PALEO, VEGAN) - GOURMANDE …
From gourmandeinthekitchen.com
CHILLED ZUCCHINI AND BASIL SOUP - SOUTHERN LADY MAGAZINE
From southernladymagazine.com
BEST CHILLED ZUCCHINI AND BASIL SOUP RECIPES | FOOD …
From foodnetwork.ca
BASIL ZUCCHINI SOUP - LOVE AND LEMONS | RECIPE | ZUCCHINI SOUP, …
From pinterest.ca
BASIL ZUCCHINI SOUP - LOVE AND LEMONS | RECIPE | ZUCCHINI SOUP, …
From pinterest.com
CHILLED ZUCCHINI BASIL SOUP - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
CHILLED ZUCCHINI SOUP RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
CHILLED ZUCCHINI, WALNUT AND BASIL SOUP - RESTAURANT …
From restaurantbusinessonline.com
EASY, SUMMERY ZUCCHINI-BASIL SOUP RECIPE - SERIOUS EATS
From seriouseats.com
ZUCCHINI BASIL SOUP - THE LITTLE EPICUREAN
From thelittleepicurean.com
CHILLED ZUCCHINI BASIL SOUP WITH LEMON GARLIC CREAM
From tasty-yummies.com
28 DELICIOUS CHILLED SOUP RECIPES - DIY AND FUN
From diyandfun.com
SUMMER COLD ZUCCHINI SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
ZUCCHINI BASIL SOUP WITH LEMON - MEDITERRANEAN LIVING
From mediterraneanliving.com
COLD ZUCCHINI AND FRESH BASIL SOUP | EMERILS.COM
From emerils.com
ZUCCHINI SOUP - PLANT BASED SCHOOL
From theplantbasedschool.com
CHILLED ZUCCHINI WALNUT BASIL SOUP | RECIPE | COLD SOUP RECIPES, …
From pinterest.ca
CHILLED ZUCCHINI SOUP - ZUCCHINI SOUP RECIPES
From worldrecipes.org
CREAMY ZUCCHINI SOUP WITH WALNUTS AND DILL - ONCE UPON A CHEF
From onceuponachef.com
CREAMY ZUCCHINI BASIL SOUP - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
CHILLED ZUCCHINI-BASIL SOUP RECIPE - RECIPELAND.COM
From recipeland.com
CHILLED ZUCCHINI SOUP RECIPE | MICHAEL ANTHONY | FOOD NETWORK
From foodnetwork.com
CHILLED ZUCCHINI SOUP RECIPE - LOS ANGELES TIMES
From latimes.com
QUICK & HEALTHY ZUCCHINI BASIL SOUP - FEASTING AT HOME
From feastingathome.com
CHILLED ZUCCHINI SOUP WITH FRESH VEGETABLE SALSA RECIPE
From myrecipes.com
CHILLED ZUCCHINI WALNUT BASIL SOUP RECIPE
From pinterest.com
DILLED ZUCCHINI SOUP - NANA'S BEST RECIPES
From nanasbestrecipes.com
CHILLED ZUCCHINI BASIL SOUP WITH LEMON GARLIC CREAM - TERRA DELYSSA
From terradelyssa.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love