Orange And Zucchini Cold Soup Recipes

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REALLY FAST ZUCCHINI SOUP



Really Fast Zucchini Soup image

This is just a really fast and tasty zucchini soup. I made it for the family and my brother, who is a carnivore, was asking for seconds and thirds.

Provided by MG

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 yellow onion, chopped
4 zucchinis, grated
2 cloves garlic, crushed
2 ½ cups vegetable broth
1 ½ cups water
¼ cup heavy whipping cream
ground black pepper to taste

Steps:

  • Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until tender, about 5 minutes. Add zucchini and garlic; continue to cook and stir another 2 to 3 minutes.
  • Pour vegetable broth and water into the skillet; bring to a boil, reduce heat to low, and cook mixture at a simmer for 10 minutes. Stir cream into the broth mixture; season with pepper. Cook until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 13.5 g, Cholesterol 35.6 mg, Fat 11.9 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 7.1 g, Sodium 351.1 mg, Sugar 6.4 g

CHILLED ZUCCHINI SOUP



Chilled Zucchini Soup image

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

3 tablespoons olive oil, divided
1 onion, finely chopped
4 fresh tomato, seeded and chopped
4 cups water
6 sprigs fresh mint, divided
3 zucchini, sliced
1 tablespoon cornstarch
1 tablespoon cold water
salt and pepper to taste
1 teaspoon lemon juice, or to taste
2 sprigs fresh basil

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

ORANGE AND ZUCCHINI COLD SOUP



Orange and Zucchini Cold Soup image

Make and share this Orange and Zucchini Cold Soup recipe from Food.com.

Provided by Boomette

Categories     Low Protein

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 shallots, finely chopped
2 tablespoons olive oil
1 tablespoon fresh ginger, finely chopped
4 medium zucchini, sliced
2 1/2 cups chicken stock, hot
1/2 teaspoon orange zest
1/2 cup plain yogurt
salt
white pepper

Steps:

  • In a casserole, cook the shallots in oil at medium heat for about 5 minutes. Add ginger and zucchini. Cook 5 minutes more.
  • Add the chicken stock and cook at medium heat, 10 minutes. Add orange zest. Remove from the heat and let cool down.
  • Purée in blender.
  • Let cool. Add the yogurt, salt and pepper.
  • Put in fridge. Adjust seasonning and serve cold.

Nutrition Facts : Calories 172.3, Fat 9.9, SaturatedFat 2.1, Cholesterol 8.5, Sodium 249.7, Carbohydrate 15.3, Fiber 2.2, Sugar 7.2, Protein 7.5

EASY CHILLED ZUCCHINI SOUP



Easy Chilled Zucchini Soup image

Meeps Yox's recipe for chilled zucchini soup; serve cold or at room temperature.

Provided by CaroleJordan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons curry powder
1 ½ pounds zucchini, sliced
2 cups water
2 cups chicken broth
1 baking potato, peeled and chopped
coarse salt
⅓ cup sliced toasted almonds

Steps:

  • Heat oil in a pot over medium-high heat. Cook onion in oil for 4 to 5 minutes. Add garlic and curry powder. Add zucchini, water, broth, and potato. Season with salt. Reduce heat and let simmer until tender, about 25 minutes.
  • Puree mixture using an immersion blender until smooth. Let cool to room temperature or chill until cold, about 30 minutes. Serve with almonds.

Nutrition Facts : Calories 171 calories, Carbohydrate 20.7 g, Cholesterol 3 mg, Fat 8.2 g, Fiber 4.7 g, Protein 5.9 g, SaturatedFat 0.9 g, Sodium 2047.5 mg, Sugar 5.3 g

COLD ZUCCHINI SOUP



Cold Zucchini Soup image

Make and share this Cold Zucchini Soup recipe from Food.com.

Provided by PollyB

Categories     Lemon

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

8 tomatoes, quartered
2 medium zucchini, chopped
3 celery ribs, chopped
1 green pepper, quartered
1 large onion, quartered
2 tablespoons lemon juice
1/2 teaspoon dried basil
1/2 teaspoon ground cumin
1/2 teaspoon grated fresh lemon rind

Steps:

  • In a food processor, combine the tomatoes, zucchini, celery, peppers, onions, lemon juice, basil, cumin and lemon rind.
  • Process with on/off turns until smooth.
  • Serve chilled.

Nutrition Facts : Calories 59.4, Fat 0.6, SaturatedFat 0.1, Sodium 32.5, Carbohydrate 13.2, Fiber 3.8, Sugar 7.5, Protein 2.8

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