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Chilled Zucchini Soup


Serves 6 to 8


¼ cup extra-virgin olive oil

6 to 8 medium zucchini, trimmed, scrubbed and diced

½ cup fresh chives, chopped

1 tsp fresh thyme, chopped

4 cups crème fraiche or heavy cream

salt and freshly ground black pepper to taste


In a large, heavy saucepan, heat oil over medium heat.

Add zucchini; reduce heat to low and cook, covered, for 10 to 15 minutes, or until zucchini are very tender but not browned.

Cool slightly and stir in chives, thyme and two cups crème fraiche.

Puree in batches in a food processor or blender until smooth.

Stir in remaining crème fraiche and chill for several hours.

Add salt and pepper to taste. Serve cold.

Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988


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