This Creamy Chilled Zucchini Soup Is the Perfect Summer Food

Some of the best things in life come from happy accidents. This chilled zucchini soup recipe, however, is no accident. With its tangy buttermilk broth, tender zucchini, and a subtle sweetness from the veggies, this soup is a joy to the senses. It’s super easy to prepare, making it a top summer food treat. Here’s how to make it yourself!

One of the best things in life are happy accidents. This chilled zucchini soup recipe, however, is no accident. With its tangy buttermilk broth, tender zucchini, and a subtle sweetness from the veggies, this soup is a treatment to the senses. It’s super easy to prepare, making it a top summer food treat. Here’s how to make it yourself! Ingredients For the Soup 5 cups chopped zucchini (from 2 large zucchini) 1 medium-size fresh poblano chile 3 cups vegetable stock 1 cup buttermilk ½ cup chopped fennel (from 1 medium fennel bulb) ½ cup chopped yellow onion (from 1 small onion) 2 tablespoons neutral cooking oil (such as canola oil) 2 tablespoons chopped fresh mint 1 tablespoon fresh lemon juice (from 1 small lemon) 1 teaspoon kosher salt, plus more to taste 3 medium garlic cloves, finely chopped (about 1 tablespoon) For Garnish 2 whole star anise 1 chile de árbol, broken in half 2 tablespoons neutral cooking oil 1 teaspoon brown mustard seeds One 4-inch curry sprig Garlic (optional) Chilled Zucchini Soup: Directions Step 1 Preheat your oven to broil, and place the rack 6 inches from the heat. Line a baking sheet with foil and place the poblano on it. Broil it until the skin gets charred for about 10 minutes, turning occasionally. Once it’s ready, transfer the poblano to a medium-sized bowl and cover with plastic wrap. Let it steam for about 10 minutes. Then, move the poblano to a cutting board. Peel off the skin, remove the seeds and stem, and chop the rest. Step 2 Grab a Dutch oven or a heavy-bottomed pot and heat the oil over medium. Then, add the fennel, onion, and garlic. Stir occasionally until the onion gets golden and the fennel softens (approx. 10 minutes). Add the chopped poblano and zucchini and cook for about two minutes until the zucchini starts to sweat. Add the stock and bring to a simmer. Put the lid and let it cook for another 10 minutes until the zucchini is tender. Step 3 Remove the pot from the heat and process the soup with an immersion blender until it’s completely smooth. Let it chill for at least two hours (up to six) to cool down completely. Making the Garnish Grab a small skillet and heat the oil over medium-high. Add the mustard seeds and let them cook for 15 to 20 seconds until they start to pop. Then, add the curry sprig, chile de árbol, and star anise, and keep tossing and swirling for another minute. Pour the hot mixture into the soup, stir well, and add salt and pepper to taste. Serve it chilled in the summer and hot in the winter. Enjoy!Ingredients

For the Soup

  • 5 cups chopped zucchini (from 2 large zucchini)
  • 1 medium-size fresh poblano chile
  • 3 cups vegetable stock
  • 1 cup buttermilk
  • ½ cup chopped fennel (from 1 medium fennel bulb)
  • ½ cup chopped yellow onion (from 1 small onion)
  • 2 tablespoons neutral cooking oil (such as canola oil)
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon fresh lemon juice (from 1 small lemon)
  • 1 teaspoon kosher salt, plus more to taste
  • 3 medium garlic cloves, finely chopped (about 1 tablespoon)


For Garnish

  • 2 whole star anise
  • 1 chile de árbol, broken in half
  • 2 tablespoons neutral cooking oil
  • 1 teaspoon brown mustard seeds
  • One 4-inch curry sprig
  • Garlic (optional)

Chilled Zucchini Soup: Directions

Step 1

Preheat your oven to broil, and place the rack 6 inches from the heat. Line a baking sheet with foil and place the poblano on it. Broil it until the skin gets charred for about 10 minutes, turning occasionally. Once it’s ready, transfer the poblano to a medium-sized bowl and cover with plastic wrap. Let it steam for about 10 minutes. Then, move the poblano to a cutting board. Peel off the skin, remove the seeds and stem, and chop the rest.


Step 2

Grab a Dutch oven or a heavy-bottomed pot and heat the oil over medium. Then, add the fennel, onion, and garlic. Stir occasionally until the onion gets golden and the fennel softens (approx. 10 minutes). Add the chopped poblano and zucchini and cook for about two minutes until the zucchini starts to sweat. Add the stock and bring to a simmer. Put the lid and let it cook for another 10 minutes until the zucchini is tender.

Step 3

Remove the pot from the heat and process the soup with an immersion blender until it’s completely smooth. Let it chill for at least two hours (up to six) to cool down completely.

Making the Garnish


Grab a small skillet and heat the oil over medium-high. Add the mustard seeds and let them cook for 15 to 20 seconds until they start to pop. Then, add the curry sprig, chile de árbol, and star anise, and keep tossing and swirling for another minute. Pour the hot mixture into the soup, stir well, and add salt and pepper to taste. Serve it chilled in the summer and hot in the winter. Enjoy!