Chilled Zucchini Soup with Shrimp

  • This Chilled Zucchini with Shrimp is a nice appetizer or soup for a gourmet dinner party.

    Bowl of Chilled Zucchini Soup with Shrimp

    If you have a bounty of zucchini this summer, you might like to try this very different kind of soup recipe.  It’s chilled- served cold!  And it’s garnished with the most delicious marinated shrimp.

    I was part of a neighborhood gourmet dinner group for many years.  This is one of the recipes we served at one of those gourmet dinners.  You can serve this as a main dish if you’d like, but we chose to serve it as a starter in appetizer portions at our party.

    Bowls of Chilled Zucchini Soup

    The chilled zucchini soup is pureed in a blender or food processor.  It’s a very simple blend of sauteed onion, garlic and zucchini blended together with chicken broth and a little bit of cilantro.  The soup is delicious all by itself, if you’re just looking for an easy chilled zucchini soup.  But it’s made so much better by the accompaniments.

    Cooked shrimp is chilled in a lemony marinade and divided among the bowls of soup.  Leaving the tails on makes it easy to position them on the edges of the bowls..  A quick blend of sour cream, cilantro and garlic is spooned into the chilled soup portions too.

    Bowl of Chilled Zucchini Soup with Shrimp

    And there is the beautiful result!  This isn’t a soup recipe that I make often, but it’s the perfect summer gourmet soup for a special occasion.  Everyone loved this soup at our dinner party.

    If you’re looking for more summer soup recipes, you might also enjoy my Chilled Avocado Soup or this Homemade Tomato SoupSweet Corn Soup and Verde Chicken Soup are good choices too.

    Chilled Zucchini Soup with Shrimp

    This summer soup recipe is served with lemon cumin shrimp and cilantro cream!

    Course Appetizer, Main Course
    Cuisine American
    Keyword Shrimp, soup, zucchini
    Prep Time 35 minutes
    Cook Time 20 minutes
    Chill Time 4 hours
    Total Time 55 minutes
    Servings 6 appetizer servings
    Calories 199 kcal

    Ingredients

    CILANTRO CREAM:

    • 1/2 cup light sour cream
    • 2 tablespoons chopped fresh cilantro
    • 1 small garlic clove, minced

    SHRIMP:

    • 1 pound shrimp (keep tails on), peeled and cooked
    • 2 tablespoons freshly squeezed lemon juice
    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon cumin seeds
    • 1 teaspoon finely grated lemon zest

    ZUCCHINI SOUP:

    • 1 tablespoon extra virgin olive oil
    • 1 medium onion, sliced (about 2 cups)
    • 2 medium garlic cloves, minced
    • 6 medium (1 3/4 pounds) zucchini, cut into 1/4-inch slices
    • 4 cups reduced sodium, fat free chicken broth
    • 2 tablespoons chopped fresh cilantro, plus extra for garnish

    Instructions

    PREPARE CILANTRO CREAM:

    1. In a small bowl, whisk the sour cream, cilantro, and garlic to blend. Season with salt and pepper. (can be made 1 day ahead; cover and chill)

    PREPARE THE SHRIMP:

    1. Combine shrimp and marinade ingredients in a medium bowl; cover and chill for at least 4 hours- or overnight (can be made 1 day ahead; keep chilled)

    PREPARE THE SOUP:

    1. Heat the oil in large, heavy pot over medium heat. Add the onion; sauté until tender, about 8 minutes. Add the garlic; stir 1 minute. Add the zucchini; stir to coat. Stir in the broth; bring to a boil. Cover, reduce heat to medium-low, and simmer until zucchini is tender, about 10 minutes. Cool to lukewarm. Add the chopped cilantro. Working in batches, puree the soup in a blender until smooth.

    2. Transfer the soup to a large bowl. Season to taste with salt and pepper. Cover and chill until cold, about 4 hours. (can be made 1 day ahead; keep chilled)

    3. Divide the soup among bowls- 6 is you're serving as an appetizer and 4 for a main dish. Top each with shrimp, dividing equally. Spoon dollop of cilantro cream over each, garnishing with cilantro sprigs. Serve immediately.

    Recipe Notes

    • *WEIGHT WATCHERS POINTS PER APPETIZER SERVING (6 servings): Freestyle SmartPoints: 3, Points Plus: 6, Old Points Program: 6
    • *If preparing this recipe as GLUTEN FREE, just be sure to use a brand of chicken broth that is designated as GF.
    Nutrition Facts
    Chilled Zucchini Soup with Shrimp
    Amount Per Serving (1 serving)
    Calories 199 Calories from Fat 90
    % Daily Value*
    Total Fat 10g 15%
    Saturated Fat 2g 10%
    Cholesterol 197mg 66%
    Sodium 1230mg 51%
    Potassium 475mg 14%
    Total Carbohydrates 7g 2%
    Dietary Fiber 1g 4%
    Sugars 4g
    Protein 18g 36%
    Vitamin A 6.2%
    Vitamin C 33.1%
    Calcium 16.8%
    Iron 13.9%
    * Percent Daily Values are based on a 2000 calorie diet.
    You Might Also Like...
    Lori Lange of Recipe Girl

    Meet The Author: Lori Lange

    Leave a Comment

    Your email address will not be published. Required fields are marked *