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Chilled Zucchini Veloute Soup

  • 30 min
  • Easy
  • 8
  • Zucchini, diced, 2 qts. -- 1.5 lb.
  • Onions, sweet, raw, diced, 2 cups -- 8 oz.
  • Garlic, raw, peeled, 5 cloves -- 1 oz.
  • Extra virgin olive oil --1 fl.oz.
  • Water, tap, drinking, 2-1/4 cups -- 18 oz.
  • Minor's Gluten Free Chicken Base made with Natural Ingredients (4x5lb), 4 tsp -- 24 g.
  • Lemon juice, fresh, 1 tsp. -- 5 g.
  • Lemon zest, 1 tsp -- 1 g.
  • Yogurt, plain, greek yogurt, 2 tbsp. -- 1 oz.
Preparation
1
Toss zucchini, onions, garlic, and olive oil in a bowl. Place the vegetables on a sheet pan and roast at 365°F for 20 minutes or until the edges of the vegetables have lightly browned and the garlic is soft. Refrigerate until cold.
2
Add vegetables, water, Chicken Base, lemon juice, lemon zest, and yogurt to a blender and purée until smooth. Serve chilled.
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