Chilled Zucchini Soup with Chicken
- Replies 0
Cool, creamy, and packed with garden-fresh flavor, this summer soup is a hug in a bowl—with a refreshing twist. Whether you’re beat from the heat or just craving something light and comforting, this zucchini-dill blend topped with lemony chicken and crunchy croutons hits all the right notes.
Ingredients:
Directions:
Image source: Food Network
Ingredients:
- 6 tablespoons extra-virgin olive oil
- 2 leeks (white and light green parts only), halved lengthwise and sliced
- Kosher salt
- 1½ pounds zucchini (about 2–3 medium), chopped
- 2 fresh bay leaves
- Freshly ground black pepper
- ½ cup buttermilk
- 1 cup fresh dill, plus 2 tablespoons chopped
- ½ cup fresh parsley, plus 2 tablespoons chopped
- 2 heaping cups cubed crusty white bread
- 2 cups shredded rotisserie chicken (skin removed)
- ½ teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon whole-grain mustard
Directions:
- Sauté the veggies:
In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Add the leeks, sprinkle with salt, and cook until very soft, about 4–5 minutes. Stir in the chopped zucchini, bay leaves, and a pinch more salt. Cook for 2 minutes until the zucchini is coated and just beginning to soften. - Simmer the soup:
Pour in 4 cups of water, add ½ teaspoon salt and a few grinds of black pepper. Bring to a boil, then reduce heat and simmer for about 10 minutes, until the zucchini is very tender. Remove and discard the bay leaves. - Blend and chill:
Carefully transfer the soup to a blender (in batches if needed) and blend with the buttermilk, 1 cup dill, and ½ cup parsley until smooth. Pour the blended soup into a large metal bowl, then place it inside a larger bowl filled with ice water. Stir occasionally until the soup cools—about 10 minutes. Taste and season with more salt if needed. - Toast the croutons:
Toss the bread cubes with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and bake at 400°F for 10–12 minutes, until golden and crisp. - Mix the chicken topping:
In a bowl, toss the shredded chicken with the remaining 2 tablespoons olive oil, lemon zest, lemon juice, mustard, and 1 tablespoon each chopped dill and parsley. Season to taste with salt and pepper. - Serve it up:
Ladle the chilled soup into bowls. Top with a spoonful of the herby chicken, a handful of croutons, and a sprinkle of the remaining chopped herbs.
