Chilled Zucchini-Lemon Soup

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Chilled Zucchini-Lemon Soup



Serves 6




  • 2 Tbsp extra virgin olive oil
  • ½ cup shallots, sliced
  • 1 clove garlic, sliced
  • 3-4 (about ½ lb) medium zucchini, sliced
  • Zest and juice of 1 medium lemon, divided
  • 3 cups low sodium vegetable broth
  • 1 cup fresh flat-leaf parsley leaves
  • ¼ cup fresh dill, chopped
  • 1 ½ Tbsp granulated sugar
  • ½ cup plain nonfat yogurt
  • Dash coarse salt




  1. Heat oil in large saucepan over medium heat. Add shallots and cook until slightly translucent, about 5 minutes.

  2. Add zucchini and lemon zest and cook, stirring occasionally, until zucchini is softened but not cooked through, about 5 minutes.

  3. Place zucchini, lemon juice, broth, parsley, dill and sugar into a blender and puree until smooth.

  4. To chill soup quickly, transfer to a container and place in a large bowl of ice water. Cool, stirring occasionally, for at least 20 minutes.

  5. Stir in yogurt, season with salt and taste; adjust accordingly. Serve. 

Nutrition Facts