Blended zucchini soup
Refreshing and full of flavors, this chilled courgette and cucumber soup combines roasted vegetables, fresh herbs, and creamy yogurt for a light yet satisfying dish, perfect for warm days.
Updated : 02 October, 2025
Easy
About 20 min.
Ingredients
400 grams
Zucchini
3 tablespoon
Olive oil
1
Cucumber
2
Garlic
1
Shallot
20 grams
Dill
10 grams
Mint
150 grams
Greek yogurt
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C. Arrange the roughly chopped zucchini in a roasting tin, drizzle with 1 tablespoon of olive oil, and season with salt. Roast for 20 minutes, then set aside to cool.
Step 2
Once cooled, place the zucchini into a food processor or blender along with the cucumber, garlic, shallot, dill, mint, lemon juice, and the remaining olive oil. Blend until very smooth.
Step 3
Add the yoghurt and continue blending until the mixture is fully combined and silky. Transfer to a large bowl, stir in 200ml/7fl oz cold water, and season to taste with salt and pepper.
Step 4
Ladle the soup into bowls and finish with croûtons, if desired. Garnish with chopped dill and a light drizzle of olive oil before serving.