This zucchini summer soup is delicious in hot days. Zucchini is also a good source of vitamins A and C, which will nourish your skin as well as being a refreshing summer entree. Enjoy this recipe!
- Preparation: 30 min
- Cooking: 20 min
- Servings: 4
Ingredients to make this zucchini summer soup recipe
- 700 g zucchini (diced, not pealed) – organic if possible
- 3 onions (minced)
- 1 lemon juice
- 2 egg yolks
- 1 vegetable broth
- 9 tbsp olive oil
- Fresh coriander, mint & chives
- Salt & Pepper
Directions
- Dissolve vegetable broth in 3/4L of hot water.
- In a medium-sized cooking pot, add 2 tbsp of olive oil; add onion and saute until translucent. Add diced zucchini, salt and pepper.
- Add broth to the onion and zucchini mixture and bring to boil. Reduce heat and simmer covered about 20 minutes.
- In a bowl, mix the lemon juice with the egg yolks and the rest of olive oil.
- When the soup is cooked, puree in food processor or blender and add the egg mixture without stopping mixing.
- Adjust seasonings to taste, cover with food wrap and let it chill in the fridge for several hours.
- Serve the zucchini summer soup chilled and garnished with mint, coriander, and chives.
- It is best to prepare the zucchini summer soup the day before.
- Disclaimer
Recipe by
J. Beck
DISCLAIMER
The information provided on Optiderma.com is for educational and informational purposes only and should not be used as a substitute for the advice of an appropriately qualified practitioner.
If you are allergic to the foods, herbs, essential oils, any remedies listed here, you must of course avoid them. For example, consuming food that you’re sensitive to will only cause more (not reduce!) inflammation.
Please consult a practitioner (such as Naturopath, Homeopath, Doctor of Chinese Medicine, Dermatologist, ...) to follow the most appropriate treatment to heal your skin. All legal mentions »
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