Chilled Zucchini Soup With Basil

This nourishing cold soup is packed with fresh spinach and topped with Greek yogurt.

Chilled Zucchini Soup With Basil

Makes six servings
Prep time: 20 to 30 minutes
Cook time: 10 minutes


  • 2 tbs. extra-virgin olive oil
  • 1 yellow onion, diced
  • ¾ tsp. sea salt, plus more to taste
  • 2 cloves garlic, chopped
  • 3½ lbs. zucchini, quartered lengthwise, then cut crosswise into ½-inch pieces
  • ¼ tsp. red-pepper flakes or freshly ground black pepper
  • 6 cups chicken or vegetable stock*
  • 2 cups tightly packed baby spinach
  • ½ cup loosely packed fresh basil leaves
  • 1 tbs. freshly squeezed lemon juice, plus more if needed
  • 2 tbs. plain, full-fat Greek yogurt

* Find Rebecca Katz’s Magic Mineral Broth recipe at “Magic Mineral Broth“.


  • Heat the olive oil in a large skillet over medium heat, then add the onion and a pinch of salt. Sauté until golden, about six minutes. Add the garlic, zucchini, red-pepper flakes, and ¼ teaspoon salt, and sauté for four minutes.
  • Pour in ½ cup of the stock to deglaze the pan, stirring to loosen any bits stuck to the bottom. Cook until the liquid is reduced by half, then remove from heat.
  • Pour one-third of the remaining stock into a blender, add one-third of the zucchini sauté, as well as one-third of the spinach and of the basil, and blend until smooth. Transfer to a soup pot over low heat, and repeat the process two more times.
  • Stir the lemon juice and the remaining salt into the soup. Taste — you may want to add an additional squeeze of lemon and a couple more pinches of salt.
  • Allow the soup to chill in the refrigerator for two to three hours. Serve garnished with a dollop of Greek yogurt, or store in an airtight container in the refrigerator for up to five days.

Tip: In a hurry? Chill half the soup in the freezer for 15 minutes, then add it back to the rest of the soup and serve.


director of the Healing Kitchens Institute at Commonweal, is the author of several cookbooks, including The Healthy Mind Cookbook and Clean Soups, from which the chilled zucchini soup recipe was adapted. She lives in San Rafael, Calif.

Photos: Andrea D'Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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