Best Cold Courgette Soup Recipe

If you love the classic easy tomato gazpacho but you want to try new Spanish soup recipes, then you are in the right place.

We will dedicate this article to a fantastic summer gazpacho recipe: the cold courgette soup.

From the explanation step-by-step of how to make the recipe to some helpful tips for storing and serving, here you will find everything you need to know to prepare this cold Andalusian soup at home.

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Pssst…!!?? You can’t get enough of gazpacho? Have a look at my other posts: 

• Carrot gazpacho

• Tomato basil gazpacho

• Cold asparagus soup

Background of the Dish

The best tomato gazpacho was created in Southern Spain during the 1600s, where it was eaten all through the hot summer months.

Since it was a great alternative to just eating salads, different types of vegetable gazpacho were developed, such as the one in this article.

The cold courgette is pretty similar to the zucchini gazpacho, but for this one, you have to cook all of the vegetables together, and you don’t add tomatoes.

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Things You’ll Need for Cold Courgette Soup

To make this cold zucchini soup you will need courgette, potatoes, carrots, olive oil, and vegetable broth as the main ingredients.

You will also need a food processor, blender, or a similar kitchen appliance to prepare this cold courgette soup.

Ingredients

• 650gr courgette
• 4 carrots
• 4 potatoes
• 1 cucumber
• 1 white onion
• 1/4 cup (60ml) olive oil
• 3 tablespoons sherry vinegar
• 3 cups (750ml) vegetable broth
• 1 cup (200ml) heavy cream 
• 1 slice of stale bread
• Salt and pepper (to taste)

How to Make Cold Courgette Soup – Step by Step Guide

1. The first step in this simple gazpacho recipe is to peel and chop the white onion into small pieces. Also, peel and chop the carrots and potatoes into small pieces too.

2. After that, peel the courgette and the cucumber, and remove the seeds and any inedible parts. Chop them into squares.

3. Now heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent. Then add the chopped courgette, carrots, and potatoes to the pot and sauté for a few minutes, stirring occasionally.

4. Then, pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook until the vegetables are tender, for about 15 to 20 minutes.

5. As the vegetables are cooking, soak the stale bread in water to soften it. When it is soft, squeeze out the excess water.

6. Once the vegetables are tender, remove the pot from heat and allow it to cool slightly. With the help of a blender or food processor, blend the cooked vegetables and the slice of bread with the seasoning until smooth. 

7. For the next step, stir in the sherry vinegar and heavy cream. Take the carrot and courgette soup to the fridge to chill for at least 2 hours.

8. Now you just have to stir the cold courgette soup and adjust the seasoning with salt and pepper before serving. Serve cold and enjoy.

Substitution of Ingredients

There are some changes that you can make to the ingredients listed for this fresh gazpacho recipe, and you would still get a delicious cold courgette soup as a result.

For example, you can change the ratio of the vegetables however you want, as long as the courgette is the main one.

If you want this to be a tomato courgette soup you can add 1 cup of tomato juice and use that instead of the heavy cream.

You can also add more herbs and spices to this easy courgette soup, like fresh chopped parsley, a few clean basil leaves, or chili flakes.

For a healthy gazpacho, you can replace the heavy cream with half an avocado (it would add creaminess), or use any type of low-fat heavy cream.

Try a gazpacho verde recipe or the chilled cauliflower soup if you’re after healthy and simple Spanish summer soups that are both refreshing and delicious.

Tips on Serving Cold Courgette Soup

This chilled zucchini soup is the perfect dish for lunch or dinner, and it can work as a side dish, main dish, or even as an appetizer.

If you want this cold courgette to be a main dish, then we recommend adding some sort of toppings, like tofu, chicken breast pieces, or shrimp can work too (this will make it more filling).

For a lighter courgette soup, just serve it as it is, or add some toasted nuts or manchego cheese cubes to play with the textures and flavors.

Lastly, for the best party appetizer ever, you can serve this gazpacho in small shot glasses along with other Spanish cold soups, like the avocado tomato soup and the pea gazpacho.

How to Store Cold Courgette Soup

This is a pretty easy gazpacho, but the best part is that you can store the leftovers in the fridge or the freezer.

Once you finish making the homemade gazpacho, you have to place it in a covered airtight container (or in a bowl covered with plastic wrap).7

Then, you can store it in the fridge for up to 3 days or in the freezer for up to 30 days.

Other Spanish gazpacho recipes that you can make if you are a meal-prep fan and want to freeze them are the cold vegetable soup and the cold cauliflower soup.

Recipe Card: Cold Courgette Soup

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