Glazed zucchini soup, or gaspacho with fresh herbs

This month, I'm one of the judge for the VGR March Recipe challenge
The Theme : Saint Patrick, cooking green

For this theme, I've decided to propose you a soup, or a gaspacho 
depending on how adventurous you are ! 
Warm, with a slice of bread and goat cheese : light and delicious
Cold, with fresh herbs on the top, it's a bowl of freshness and healthyness.
One more time, I've been inspired by a recipe of Guy Savoy

  Preparation    Easy, but if you want to eat it cooled, you have to prepare it in advance. 
The cooking takes 10 minutes ! Then you mix it and it's done.
This soup must be kept refrigerated and can be frozen. You can use a lot of zucchinis, you won't need a lot of ingredients, and it's delicious.

  Tasting    Delicate, fresh, you can enjoy the taste of zucchinis with the lightness of the mint and the chervil. Really light, it's rather a broth than a soup, the consistency is liquid : like a gaspacho actually.
Served glazed in a cup is the perfect amount. Don't pour a whole bowl when cold, it's an appetizer. 
Served warm, it becomes a warm zucchinis broth, the frsh herbs are no longer useful but with a slice of bread and cheese, on which you spread some fresh herbs : yummy ! 

  To conclude    It's a healthy recipe, even a diet one actually. So I would advise you to serve it cold for the appetizer, before a big roast with fries ahah. Otherwise, it's perfect for spring and summer season.

Serves 6 to 8
   You will need :   
1lb zucchinis (500gr)
- 4 to 5 zucchinis -
3cup water (80cL)
2tbsp olive oil
1tsp sea salt
fresh chervil sprig and mint

Cooking zucchinis
Rinse your zucchinis, cut the extremity. Slice them real thin.
In a casserole, heat the olive oil 20secondes, add in your zucchinis.
At medium heat, stir 5 minutes until they lose some water. They must not golden.

Add in water and salt, bring to a boil at high heat, then lower the heat, cover and bring it to a gently boil 4 minutes. Until zucchinis are really soft when you insert a knife in them.

Pour it in a blender, bend until smooth
Let it cool down at room temperature before refrigerate.

Chop the herbs : as much chervil sprig as mint
Spread them on the soup
Serve :)


  1. Zucchini is always great in soup, I like this recipe, as it is very light and I can have it as snack when I get peckish :))
    Thank you for sharing :))

  2. Great you are among the judges!! well, a reason more to partecipate!! great soup! I am proposing a soup too!!

  3. I have made soups with carrots, broccoli, mushrooms etc but zucchini soup is new to me! Great idea. Gotta try it :)

    Chef Al dente On going event: Gimme GREEN!