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Cold Zucchini Soup Recipe - Healthy Cooking Demo

Nutrition Facts

Yield: 6 servings
    • Calories: 95
    • Fat: 5g
    • Saturated Fat: 3g
    • Cholesterol: 16mg
    • Sodium: 472mg
    • Carbohydrates: 6g
    • Fiber: 1g
    • Protein: 7g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Cold Zucchini Soup Recipe

Diabetes Recipe Gluten Free Recipe
This light healthy soup can be made up to three days ahead and refrigerated in an airtight container. For a vegetarian soup, use vegetable broth instead of chicken broth.

Ingredients

    • 5 small zucchini, sliced
    • 5 cups low sodium chicken broth
    • 8 oz light cream cheese
    • Cayenne pepper to taste

Preparation

    • In a saucepan combine zucchini and broth and bring to a boil over medium high heat, for 10 minutes or until zucchini is tender.
    • Transfer half of mixture to a blender or food processor. Add cream cheese and blend until smooth. Add the remaining half of the zucchini and blend until smooth.
    • Add cayenne pepper to taste.
    • Transfer to an airtight container and chill, covered, for at least 2 hours. Serve cold.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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