Spicy Zucchini Soup

Spicy Zucchini Soup

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Recipe by Elise Bauer Course: SoupsCuisine: AmericanDifficulty: Easy


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Here’s another delicious way to use fresh zucchini: Turn it into a spicy soup with mint, cilantro, and jalapeño. Serve it hot or cold!


  • 4 Tbsp Extra Virgin Olive Oil

  • 1 Onion, finely chopped

  • 1/2 Jalapeno Chile, seeds, stems and ribs removed and discarded, chopped

  • 3 Cloves Garlic, chopped

  • 2 Pounds Zucchini, chopped

  • 1 1/2 Cups Day Old Bread, chopped

  • 3 Cups Chicken Broth

  • 1 Cup Water

  • 1/2 Cup Fresh Mint Leaves

  • 1/2 Cup Fresh Cilantro, loosely packed, chopped

  • 2 Tsp Lemon Juice

  • Salt and Pepper to taste

  • Lemon Wedges for garnish


  • Sauté the onions and jalapeño: Heat the olive oil in a large pot over medium-high heat. Add the onion and the chopped jalapeño, and sauté for 4 to 5 minutes until the onions are translucent, but not browned.
  • Cook the garlic and zucchini. Add the garlic and zucchini to the pan and sauté for another 3 to 4 minutes, stirring often. Sprinkle with salt.
  • Add the bread and liquids: Add the bread, broth, and water, and bring to a simmer. Reduce the heat to low and simmer gently for 20 minutes. (Note: If you’re using uncooked potatoes instead, you may need to simmer a little longer, depending on what kind of potatoes you use.)
  • Purée the soup: Remove the soup from the heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. (You can also use an immersion blender.)
  • Add lemon juice, salt, pepper: Return the soup to the pot. Add the lemon juice, along with salt and pepper to taste.
  • Garnish and serve: Garnish with lemon wedges and sprigs of mint or cilantro. Serve hot or chilled. Keeps for up to a week in the fridge.


  • If you are using extra large zucchini, scoop out and discard the seeds first. And if the skin is thick or tough, peel it and discard the peels.
  • Don’t like mint or cilantro? Try substituting with basil or parsley.

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