This zucchini soup is an incredibly simple, fun, and delicious recipe to make.
The simplicity of the recipe comes from honoring the zucchini and slightly enhancing the flavor of it with a few other key ingredients that don’t take away from it, but rather, help the zucchini shine through. Garnish your soup with some thinly sliced zucchini, and serve this soup hot or cold!
by Chef Mario
Active Time: 20 minutes
Full Time: 30 minutes
In a deep pot, heat the 2 tbsp of Sizzle over medium heat. Once it's shimmering and slightly smoking, add the sliced onions and garlic, season with salt and pepper immediately and sautee for 5-7 minutes over medium-low heat.
Add the zucchini and cook, stirring often for another 10 minutes. Then add the stock, water and bring to a simmer. Cook for another 10 minutes until the zucchini is soft.
Remove from heat, and working in batches, blend the soup until silky smooth. Return soup to the rinsed pot, and adjust seasoning with salt and pepper as needed. Don’t be shy with the salt, as it may need quite a bit! Add the 3 tbsp of red wine vinegar, only after blending, taste and adjust seasoning as needed.
Serve 4 oz of soup per plate, and drizzle with 1 teaspoon of Drizzle for a delicious finishing oil. Enjoy!
Extra pro tips!! The soup will take quite a bit of salt after it is blended. Add the vinegar and then season with extra salt and pepper as needed. Don’t be surprised if the soup asks for a lot of salt! Feel free to use fresh lemon juice instead of the vinegar - the acid will open the soup and marry all the flavors incredibly well! Zucchini mixes excellently with some chili powder. I got creative and toasted some pepitas with the Sizzle, chili and cayenne pepper, and some salt and pepper in a hot oven for 3 minutes. Add this as a garnish to your soup along with the Drizzle!