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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 70.3
  • Total Fat: 4.5 g
  • Cholesterol: 15.3 mg
  • Sodium: 542.5 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.4 g

View full nutritional breakdown of COLD ZUCCHINI SOUP calories by ingredient
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Submitted by: ILANAG

Number of Servings: 6


    1 ¼ pounds zucchini, unskinned
    1 onion, finely chopped
    4 tablespoons butter
    3 ¼ cups chicken stock or broth
    Salt to taste
    Dash nutmeg
    ½ cup half-and-half
    Skin of 1 zucchini, grated


Wash and thinly slice the zucchini. In a 12-inch skillet over moderate heat sauté the zucchini and onion in butter until soft, about 5 minutes. Stir frequently. Add the chicken stock and salt. Reduce the heat slightly and cook for 15 minutes, until vegetables are tender. Add nutmeg. Combine the half-and-half with 1/3 of the vegetables in a blender and blend for 1-2 minutes or until smooth. Add the rest of the vegetables and blend again. Cool the soup throroughly. Cover. Chill in the refrigerator for 4-6 hours. Serve cold, garnished with a sprinkle of grated zucchini skin.

Number of Servings: 6

Recipe submitted by SparkPeople user ILANAG.

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