The Ultimate Chilled Zucchini Soup with Lemon-Herb Chicken
A refreshing and elegant chilled soup perfect for summer. This recipe features a smooth, vibrant green soup made from simmering zucchini and leeks, which are then pureed with buttermilk, fresh dill, and parsley. The soup is rapidly chilled in an ice bath and served cold. It is topped with a flavorful rotisserie chicken salad dressed with lemon and mustard, as well as homemade toasted bread croutons, for a complete and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes (includes chilling time)
- Yield: 4 servings
- Category: Soup
- Method: Sautéing, Simmering, Blending, Baking
- Cuisine: American
Ingredients
- 6 tablespoons extra-virgin olive oil
- 2 leeks (white and light green parts), halved lengthwise and cut into half-moons
- Kosher salt
- 1 1/2 pounds zucchini (2 to 3 medium), chopped
- 2 bay leaves (preferably fresh)
- Freshly ground pepper
- 1/2 cup buttermilk
- 1 cup fresh dill, plus 2 tablespoons chopped
- 1/2 cup fresh parsley, plus 2 tablespoons chopped
- 2 heaping cups cubed crusty white bread
- 2 cups shredded rotisserie chicken, skin removed
- 1/2 teaspoon finely grated lemon zest, plus 1 tablespoon juice
- 1 tablespoon whole-grain mustard
Instructions
- Preheat the oven to 400°F.
- Make the Soup Base: Heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the leeks, season with salt, and cook for 4-5 minutes, stirring, until very soft.
- Add the zucchini, bay leaves, and a pinch of salt. Cook for about 2 minutes, stirring to coat.
- Add 4 cups of water, 1/2 teaspoon of salt, and a few grinds of pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, until the zucchini is very tender. Discard the bay leaves.
- Blend and Chill: Working in batches if necessary, transfer the zucchini mixture to a blender. Add the buttermilk, 1 cup of dill, and 1/2 cup of parsley, and puree until smooth.
- Pour the soup into a large metal bowl and set it in a larger bowl filled with ice water to create an ice bath. Let the soup sit, stirring occasionally, for about 10 minutes until cooled. Season with more salt if necessary.
- Make the Croutons and Chicken Topping: While the soup cools, toss the bread cubes with 1 tablespoon of olive oil and a pinch of salt. Spread them on a baking sheet and bake for 10-12 minutes, until toasted.
- In a separate bowl, combine the shredded chicken, the remaining 2 tablespoons of olive oil, the lemon zest, lemon juice, mustard, and 1 tablespoon each of chopped dill and parsley. Season with salt and pepper and toss to combine.
- Serve: Divide the chilled soup among four bowls. Top with the prepared chicken salad and the toasted croutons. Sprinkle with the remaining chopped dill and parsley.
Notes
- Using an ice bath is a quick and effective way to chill the soup without having to wait for hours for it to cool in the refrigerator.
- This recipe is a great way to use up leftover rotisserie chicken.
- The croutons are made fresh for the best texture and flavor.
Find it online: https://cookupjoy.com/chilled-zucchini-soup/