Cold zucchini soup recipe

Cold zucchini soup

Nothing like a good cold soup to enjoy as soon as you walk in this summer! This recipe with zucchini and fresh goat cheese is bound to convince your taste buds…

Soups are not just for winter! And no, cold they are perfect as a refreshing appetizer all summer long. Having seen life in pink and red with cold beetroot tomato soup, we’re introducing a green version with zucchini! Quick to make, you can even add some mint to spice it up even more. Here we have chosen fresh goat cheese, but a nice burrata is just as good… For the summer, dare to try gazpacho with very fresh asparagus!

Recipe Cold zucchini soup


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



Slice the onion and brown it in a pan with a drop of olive oil. Add the courgettes, washed and cut into large pieces (do not peel).


Cover with water and add a stock cube. Cook under the lid on medium heat for 15-20 minutes.


Stir the soup and let it cool in the fridge for a few hours.


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

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