Chilled Zucchini Soup with Purslane Recipe

Name: Chilled Zucchini Soup with Purslane
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 small onion, thinly sliced; 2 garlic cloves, thinly sliced; 1 teaspoon thyme leaves; 1 bay leaf; 8 small zucchini (3 pounds), thinly sliced, plus long zucchini shavings for garnish; Kosher salt; 3 cups water; 2 tablespoons finely shredded basil; 2 cups ice; Freshly ground pepper; 2 cups purslane or baby arugula

Servings: persons

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, thinly sliced
2 garlic cloves, thinly sliced
1 teaspoon thyme leaves
1 bay leaf
8 small zucchini (3 pounds), thinly sliced, plus long zucchini shavings for garnish
Kosher salt
3 cups water
2 tablespoons finely shredded basil
2 cups ice
Freshly ground pepper
2 cups purslane or baby arugula

1
In a large saucepan, heat the 2 tablespoons of olive oil.
2
Add the onion and garlic and cook over moderate heat until translucent, about 8 minutes.
3
Stir in the thyme and bay leaf and cook until fragrant, about 1 minute.
4
Add the sliced zucchini, season with salt and cook, stirring occasionally, until tender, about 10 minutes.
5
Add the water and bring to a boil.
6
Remove the saucepan from the heat.
7
Discard the bay leaf and stir in the shredded basil.
8
Working in batches, puree the soup in a blender until very smooth.
9
Transfer the zucchini puree to a large bowl.
10
Stir in the ice.
11
Refrigerate the zucchini soup for at least 3 hours, until thoroughly chilled.
12
Season the soup with salt and pepper.
13
Ladle into shallow bowls and top with a small handful of purslane and zucchini shavings.
14
Drizzle with olive oil and serve.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, plus more for drizzling, 1 small onion, thinly sliced, 2 garlic cloves, thinly sliced, 1 teaspoon thyme leaves, and more.

Yes, Chilled Zucchini Soup with Purslane falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilled Zucchini Soup with Purslane

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