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Velvety smooth, refreshing, and delicately flavored, Cold Zucchini Soup with Avocado is perfect on hot summer days. It’s easy to prepare and a great way to use up your garden’s bounty of zucchini!
Cold Zucchini Soup with Avocado – A Refreshing Meal for Hot Summer Days
With much of the country experiencing extended, sometimes record-breaking heat waves, now is the perfect time to make a cold soup.
In addition to being refreshing, cold soups are a wonderful way to enjoy seasonal vegetables in their freshest form. They are quick to prepare, require minimal cooking, and are served chilled, providing a refreshing respite from the summer heat.
Gazpacho is perhaps the most famous cold soup and something I make fairly often. But with summer gardens starting to produce untold bounty (probably growing way more zucchini than you know what to do with), now is the perfect time to make Cold Zucchini Soup with Avocado.
This cold soup has a delicate flavor and satisfying, velvet-smooth texture. Not only is it just the thing to help beat the heat, but it’s also loaded with good-for-you ingredients.
Why Zucchini and Avocado?
Zucchini, also known as courgette, is a versatile summer squash that is low in calories but high in essential nutrients like vitamin C and potassium, and has plenty of fiber. Its mild flavor pairs well with a variety of ingredients, which makes it a perfect base for soup.
Because zucchini contains a lot of water, leaving it on its own would make for a thin, watery soup.
Adding a perfectly ripe avocado, gives creates a creamy texture and rich, buttery flavor to the soup. Besides tasing great, avocados are also nutritional powerhouses, packed with healthy fats, vitamins, and minerals.
Together, zucchini and avocado create a gorgeous blend of flavors and textures that make this light, cold soup extra satisfying.
Cold Zucchini Soup with Avocado – Ingredient Variations to Boost Flavor
As I said, this soup has a delicate flavor that I enjoy. However, it’s possible for a flavor to be too delicate. That’s why I add in a few extra ingredients to give it some zing.
My recipe calls for a generous amount of minced dill, which is added in at the last minute. I love dill, so this is perfect for me. But you could also use other fresh herbs such as basil or thyme.
Lemongrass would also be a great addition to this soup. If you decide to go that direction, you would peel the tough outer layer off the lemongrass stalk, boil it with the zucchini, and remove the stalk before you puree the soup.
I’d use the lemongrass and dill together, as it’s a great combination. (If you’ve never cooked with lemongrass, you might want to check out this video explaining how to use it.)
Another option would be to add a finely minced jalapeno pepper, cooking them along with the shallots. That would give your Cold Zucchini Soup with Avocado a little bit of spicy kick. You could also add a pinch of cayenne to the soup. But just a pinch! More than that might be too much of a good thing.
Whatever you do or don’t add to the basic recipe, be sure to taste the soup before serving and adjust the seasonings to your palate. Proper seasoning is important! I happen to like a lot of black pepper in mine.
Celebrate Summer with Cold Zucchini Soup with Avocado
Cold soups are a terrific choice for a healthy summer meal. Whether you’re planning a casual family lunch, a picnic, or just looking for a light dinner or lunch option, this cold zucchini and avocado soup will be your new go-to recipe.
Give it a try soon!
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Cold Zucchini Soup with Avocado
- Yield: 4 servings 1x
Ingredients
- 1 lb zucchini, diced
- 2 shallots, diced
- 1 T olive oil
- 2 cups vegetable or chicken stock
- ½ cup dry white wine (chardonnay, pinot grigio, sauvignon blanc)
- 2 T fresh minced dill (reserve a little for garnish)
- 1 cup whole milk
- 1 ripe avocado
- Kosher salt and pepper to taste
- (Optional) Sour cream for serving
- (See post for suggestions on other optional flavor enhancement)
Instructions
- Place the olive oil in a medium-sized sauce pan or pot and turn heat to medium high. Add the diced shallots and a pinch of salt to the pot. Cook for about 5 minutes, stirring occasionally, until they become soft and translucent, and are starting to brown slightly.
- Add the diced zucchini, the stock, and the wine to the pot. Bring to a boil, then reduce heat and simmer for about 10 minutes. Remove the pot from the heat and allow to cool.
- When the mixture is cool, use an immersion blender to puree the cooked ingredients. Add the minced dill, milk, and the flesh of a ripe avocado the pot. Blend again, creating a slightly thick and perfectly smooth soup. Add salt and pepper to taste.
- Place the soup in the refrigerator for at least two hours before serving. Serve well chilled. Garnish with a dollop of sour cream and an additional sprinkle of fresh dill if desired.
