Chilled Zucchini Soup For Sticky Summer Days

Chilled Zucchini SoupChilled soup has got to be one of the best ways to survive a hot New York summer. I love to make gazpacho when I have an excess of tomatoes but recently I’ve been experimenting with some different chilled soups. I always thought chilled soups should be tomato based so working with zucchini, celery and a few other ingredients actually surprised me. This zucchini soup is light in flavor, delicate and so cooling. Cleansing and delicious, it’s a perfect way to use up some of your excess zucchini and mix in other ingredients. I love to include this soup as part of my summer detox and it gets rave reviews every time!


(Makes 2 Servings)

1 medium zucchini, unpeeled and sliced or chopped
1 1⁄2 teaspoons miso
1 stalk celery, chopped
1 small clove raw garlic, minced
1/2 teaspoon sea salt
1 tablespoon extra virgin olive oil
3⁄4 cup filtered water
2 teaspoons dried oregano
1 tablespoon fresh lemon juice

  1. Prepare all the ingredients and put them in a blender.
  2. Blend until smooth and creamy.
  3. Chill in the refrigerator for 30 minutes and serve with chopped basil or parsley as a garnish.

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