Chilled Cream of Zucchini Soup

Quick look

  • prep 20 min    cook 25 min
  • serves 8

This lovely green soup makes a delightful summer lunch or a beautiful beginning to a summer dinner. It’s kept low-fat and low-cholesterol by using nonfat yogurt, low-fat milk, and a minimum of oil.


  • 1 tablespoon olive oil
  • 1 large onion, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 2 cans (14 1/2 ounces each) vegetable stock
  • 8 ounces all-purpose potatoes, peeled and diced
  • 1 pound zucchini, trimmed and thinly sliced
  • 1 1/2 cups parsley leaves
  • 1 cup low-fat (1%) milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup nonfat plain yogurt

    How to make it   45 minutes

  • 1

    In large saucepan, heat oil over moderate heat. Add onion and garlic, then about 1/4 cup stock. Sauté until softened but not browned. Add potatoes and stir to coat. Pour in remaining stock and bring to boil.

  • 2

    Add zucchini and simmer, partially covered, until all vegetables are very tender, about 10 minutes.

  • 3

    Remove from heat and stir in parsley. Strain soup into large bowl; puree vegetables in a blender or food processor until very smooth.

  • 4

    Stir puree into stock and allow to cool. Stir in milk, salt, and pepper, and chill soup until ready to serve. Before serving, spoon a large spoonful of yogurt into each bowl of soup. With tip of spoon, gently draw yogurt out in circle to make swirl.

  • Nutritional Information(per serving)

    • Calories: 103
    • Fat: 3 g
    • Saturated Fat: 1 g
    • Cholesterol: 2 mg
    • Sodium: 287 mg
    • Carbs: 17 g
    • Protein: 5 g
    • Fiber: 2 g

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