Cold zucchini soup recipe

Cold zucchini soup

Nothing better than a nice cold soup to enjoy this summer! This zucchini and fresh goat cheese recipe is bound to convince your taste buds…

Soups are not only in winter! And no, they’re perfect cold for a refreshing snack all summer long. After seeing life in pinks and reds with a cold beetroot and tomato soup, we go for a green option with zucchini! Ready in no time, you can even add some mint to give it even more flavor. Here we chose fresh goat cheese, but a good burrata would do just as well… Also dare to try a very fresh gazpacho with asparagus for the summer!

Cold zucchini soup recipe


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



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


Pour water and add a bouillon cube. Cook over medium heat for 15 to 20 minutes, covered.


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


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

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