Cold Zucchini Soup Recipe

Cold Zucchini Soup

Nothing like a good cold soup to enjoy as soon as you get into this summer! This recipe with zucchini and fresh goat cheese will inevitably convince your taste buds…

Soups aren’t just for winter! And no, cold they’re perfect for a refreshing appetizer all summer long. After seeing life in pink and red with the cold beetroot and tomato soup, we are betting on a green option with zucchini! Ready in no time, you can even add some mint for even more flavor. We’ve chosen fresh goat cheese here, but a nice burrata will do just as well… Dare to try the very fresh asparagus gazpacho for summer too!

Cold zucchini soup recipe


  • 1 onion
  • 3 zucchini
  • 1 cube of vegetable broth
  • 4 tbsp. fresh goat cheese
  • salt pepper
  • olive oil
  • Basil leaves



Cut the onion and fry it in a pan with a drizzle of olive oil. Add the courgettes, washed and cut into large pieces (do not peel them).


Cover with water and add stock cubes. Cook over medium heat for 15 to 20 minutes, covered.


Stir the soup and let it cool before refrigerating it for several hours.


Serve in bowls with fresh goat cheese, a drizzle of olive oil, salt and pepper. Garnish with a basil leaf or two.

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