Cold Zucchini Soup + Our NYC Apartment (!)

Cold Zucchini Soup

I’m back! Moving always takes way more time and energy than I expect. We’re finally (mostly) settled into our new apartment and loving it so far.


Our kitchen is small, obviously, but the natural light is a dream. And we have a gas stove! We definitely had to get pretty creative with storage, hanging as much as we can on the walls and storing things up high.

Spice Box

I was sort of proud of myself for my spice storage solution. We didn’t really have room for spices in our cabinets, so I put them in this box from the wine I won at the Santa Margherita recipe contest. I’m happy I found a use for it! It’s perfect as long as I don’t buy any more spices…

Now onto the zucchini soup. I actually made this weeks ago as part of the many “going away” dinners my mom hosted before we left. I learned the recipe from a family friend in Spain when my mom and I visited back when I was in high school. When she served it, we were just floored by how delicious it was. It was creamy but not too rich; simple but flavorful. We asked for the recipe immediately.

The recipe turned out to be pretty much fresh zucchini and broth, but had a surprise ingredient: laughing cow cheese. I’m not sure if the laughing cow cheese in Spain is the same we get here, so we often adapt the recipe and use light cream cheese instead. Either way, it gives it a mild creaminess that doesn’t overwhelm the delicate flavor of the zucchini.

We’ve also experimented with adding various spices, like curry powder, and it definitely takes on other flavors well. Feel free to experiment with different spices and other flavorings, but you can never go wrong with the original version.

Cold Zucchini Soup

Serving Size: 4 servings

Cold Zucchini Soup


  • 1 tablespoon olive oil
  • 6 cups sliced zucchini (see note)
  • Salt and pepper, to taste
  • 2-3 cups chicken broth (vegetable broth would also work)
  • 1 1/2 ounces light cream cheese or laughing cow cheese


  • Heat the olive oil in a large skillet or pot over medium heat. Add the zucchini and season with salt and pepper. Cook until starting to soften, about five minutes.
  • Add two cups of the broth and bring to a boil. Then, reduce the heat and simmer until the zucchini is soft, stirring occasionally. The exact amount of time will depend on how thinly you sliced your zucchini.
  • When the zucchini is completely cooked through, add the cream cheese and transfer the mixture to a blender. Blend until smooth. Taste for seasoning and add additional salt and pepper if necessary. Add additional broth for a thinner soup. Chill and serve cold.


If you do not have a strong blender, you might want to either peel the zucchini or strain the soup after pureeing.

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