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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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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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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    Going to try this as a vegan blender soup- no butter, substitute vegetable broth for chicken and soy milk for half and half and whirl everything up cold. - 8/8/10

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  • Incredible!
    Yes, delicious! I used fat-free half and half and it was still terrific. But I have a question regarding serving size. The recipe measured out at 5 cups, but is supposed to serve 6. Shouldn't that make it 5 servings? I mean really, what is the actual serving size? - 8/20/14

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  • This sounds so good, I love zucchini. - 2/13/11

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  • Sounds really good. Plan to try it today as part of my lunch. - 9/3/10

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  • Incredible!
    It was amazing. I eat it with feta cheese on top. - 8/7/10

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