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Chilled Zucchini Soup

Chilled Zucchini Soup
Recipe Date:
June 2, 2015
Serving Size:
Active Time:
Imperial (US)


1½ lbs. Zucchinis, approximately (4) 8" long
½ cup minced Shallots
3 tablespoons Butter
6 cups light Chicken Stock
1½ teaspoons Wine Vinegar
¾ teaspons dried (or 2 teaspoons fresh) Tarragon
4 tablespoons Cream of Wheat
Sea Salt
1 cup Sour Cream
1-2 tablespoons fresh tarragon
2 tablespoons Montemaggiore Extra-Virgin Olive Oil


Cut off stem and tip of the zucchini, scrub with a vegetable brush.  With one of the smaller zucchini, slice 16-20 long ribbons 1⁄16" thick using mandolin or vegetable peeler. Set aside.  Cut the rest of the zucchini into half-inch chunks; you should have about 4½ cups.

Cook the shallots slowly in the butter for several minutes until tender but not browned.  Add the zucchini chunks, chicken broth, vinegar, and herbs.  Bring to a boil, then stir in the Cream of Wheat.  Simmer, partially covered for 20-25 minutes. Purée in blender, and return the soup to the pan.  Thin out with more liquid if necessary; season carefully with salt and pepper.  Beat in ½ cup sour cream. Refrigerate for at least 3 hours until thoroughly chilled.

Ladle into soup bowls.  Into each bowl, place a dollop of sour cream along with 4 decorative zucchini ribbons and a sprinkling of fresh tarragon.  Drizzle with olive oil and add both a pinch of salt and a small grind of fresh pepper.  Note that this soup is also delicious when served hot.

Wine Pairings: 3Divas and Rosé. The fresh flavors in the soup are matched in the wine, and all are a perfect for summer.

​Recipe adapted from Julia Child's Mastering the Art of French Cooking.