Chilled Zucchini Soup

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If there seems to be a surplus of zucchini in your garden or your fridge (or on your kitchen counter or in your CSA box – this time of year that stuff is everywhere), give this easy soup recipe from Chad Burns a try. Fresh, seasonal zucchini is blended with Greek yogurt, aromatic basil and dill, a dash of lemon juice, into a chilled soup that’s an ideal starter or side dish for a summer barbecue.


Servings: 6


  • 10 freshly picked small zucchini, cubed
  • 1 bunch of dill, picked clean from stems
  • 1 bunch of basil, picked clean from stems
  • 1 lemon, juiced
  • 1/4 cup of extra virgin olive oil
  • 1 quart low fat Greek yogurt
  • Salt and pepper, to taste


  1. Place all ingredients in Vita Mix or other high speed blender and puree until velvety smooth.
  2. Season to taste and chill in refrigerator for one hour before serving.

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