Here are two great zucchini soup recipes.

I made the first zucchini soup the other night and was pleasantly surprised at how good it turned out. It always amazes me how the simplest and easiest soup recipes with the most basic ingredients, like this zucchini soup recipe, can be so satisfying and delicious.

When you need ideas for a quick and easy dinner, why not think of soup? It’s simple, filling, and can be served hot or cold (depending on the recipe), making it a great option year-round.

I served it with grilled cheese sandwiches, for a quick and easy dinner.

The second is for a cold zucchini soup that is on my “must try” list. It’s from one of my all-time favorite cookbooks and it’s full of some of my favorite foods: lemon juice, plain yogurt, pesto, and basil.

Zucchini Curry Soup

Preparation time: 10 minutes

Time to cook: 25 minutes

Produce: 4 portions

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

Coarse salt

2 garlic cloves, minced

2 teaspoons curry powder

1 1/2 pounds zucchini (about 3 medium), sliced ​​1-inch thick

1 baking potato, peeled and cut into 1-inch pieces

1/3 Cup of sliced ​​almonds, toasted, to decorate

Addresses

1. Heat oil in a large saucepan or soup pot over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until onion is soft, 4 to 5 minutes. Add the garlic and curry powder and continue cooking, stirring constantly, until fragrant, about 1 minute.

2. Add zucchini, potato, and 4 cups of water to the pot. Bring to a boil, then reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.

3. In batches, puree the soup in a blender (do not fill more than half full) until smooth. Taste and add more salt if you need it; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Decorate with toasted almonds.

Variation Ideas: Skip the curry powder. Add a couple of large handfuls of spinach to the hot soup right at the end of cooking and wait a few seconds for them to wilt. After pureeing, add a large amount of fresh lemon juice. Taste and add more salt if needed.

Cold Zucchini Soup Recipe

Preparation time: 15 minutes

Time to cook: 15 minutes

Cooling time: 2 to 3 hours

Produce: 4 to 6 servings

Ingredients

6 medium zucchini

1 leek

1 teaspoon salt

5 cups of water or vegetable broth

3 tablespoons fresh lemon juice

1/2 cup pesto

1 container (8 ounces) plain yogurt

fresh basil leaves and extra yogurt for garnish

Addresses

1. Slice zucchini into thin slices and julienne leeks (thin slices 2 inches long).

2. Place in a stockpot, add salt and water or broth, and bring to a boil. Boil for about 10 minutes and then turn the heat down to low and simmer another minute or two.

3. Let the soup cool, then add the lemon juice, pesto, and yogurt. In patches, puree the soup in a blender.

4. Refrigerate until ready to serve. Taste and adjust seasoning, adding salt, pepper, and/or lemon juice as needed. Serve the soup chilled, with 1 teaspoon of yogurt in the center and surrounded by a fresh basil leaf for garnish.