Bright and silky, this chilled zucchini and yogurt soup balances cool creaminess with a crisp citrus edge. The zucchini puree is lightly sweet and herb-fresh, while yogurt keeps the texture smooth and pleasantly tangy. A whisper of lemon oil and a scatter of toasted pumpkin seeds add sparkle and crunch. Serve well chilled as a refreshing starter on warm evenings or alongside a light summer lunch.
Ingredients
- Zucchini (1 lb / about 3 medium), trimmed and sliced
- Plain Greek yogurt (1 1/2 cups)
- Vegetable or chicken stock (1 cup)
- Olive oil (3 tbsp), divided
- Shallot (1 small), finely chopped
- Garlic (1 clove), crushed
- Lemon (1), zest (1 tsp) and juice (1 tbsp), divided
- Fresh mint (2 tbsp), chopped (or fresh dill)
- Salt (3/4 tsp) and black pepper (1/2 tsp), or to taste
- Toasted pumpkin seeds (3 tbsp) for garnish
- Extra mint leaves (for garnish)
Instructions
- Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the shallot and cook until softened, about 3 minutes, then add the garlic and cook 30 seconds more.
- Add the sliced zucchini and a pinch of salt, then cook, stirring occasionally, until the zucchini softens and releases liquid, about 5–7 minutes.
- Pour in the stock, bring to a simmer, and cook 3–4 minutes to meld flavors. Remove from heat and allow the mixture to cool slightly, about 10 minutes.
- Transfer the zucchini mixture to a blender. Add the Greek yogurt, 1 tbsp lemon juice, chopped mint, remaining salt and pepper. Purée until completely smooth, scraping down the sides as needed.
- Adjust seasoning with more salt, pepper or lemon juice if desired. Chill the soup in the refrigerator for at least 2 hours until cold.
- Whisk together the remaining 2 tbsp olive oil with the lemon zest and a tiny pinch of salt to make the lemon oil. Taste and add a drop more lemon juice if you prefer a brighter finish.
- To serve, ladle the cold soup into bowls, drizzle with the lemon oil, scatter toasted pumpkin seeds and a few mint leaves over each bowl.
Tips or Variations
For a dairy-free version, swap Greek yogurt for unsweetened coconut yogurt and use a neutral vegetable stock. Add half a peeled cucumber for extra cooling freshness or stir in finely crumbled feta at the end for a salty finish.
