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–+ servings
Chilled Zucchini Cubanelle Soup served in a small bowl

Chilled Zucchini Cubanelle Soup

Packed with fresh veggies and full of flavor, this Chilled Zucchini Cubanelle Soup is the perfect way to beat the heat! It’s great as a refreshing side for your next dinner party or as a healthy meal prep recipe for ready-to-grab lunch or dinner throughout the week.
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Course: Side Dish, Soup
Cuisine: American
Keyword: Soup, Vegetables, Zucchini
Prep Time: 40 minutes
Cook Time: 35 minutes
Chilling Time: 5 hours
Total Time: 6 hours 15 minutes
Servings: 10
Calories: 71kcal

Ingredients

  • 48 ounces Zucchini Sliced
  • 2 Spanish Onions Chopped
  • 3 - 4 Cubanelle Peppers Chopped
  • 1 tablespoon Garlic Minced
  • 1 quart Stock or Broth Divided: ¼ cup for the initial cooking of the vegetables; remainder after they are softened. I used chicken stock, but you can use vegetable stock if you prefer to keep this recipe vegetarian.
  • 6 teaspoons Sherry Vinegar Divided: Add some to each batch as you blend it to make taste testing easier.
  • 1.5 teaspoons Kosher Salt Plus more to taste
  • 1.5 teaspoons Ground Black Pepper Plus more to taste

Instructions

  • Slice approximately 48 ounces Zucchini into relatively uniform rounds. Roughly chop 2 Spanish Onions and 3 - 4 Cubanelle Peppers.
    48 ounces Zucchini, 2 Spanish Onions, 3 - 4 Cubanelle Peppers
  • Heat ¼ cup of the Stock or Broth in a large pot or Dutch oven over medium high heat. Add the zucchini, onions, cubanelle peppers, 1 tablespoon Garlic Minced, 1.5 teaspoons Kosher Salt, and 1.5 teaspoons Ground Black Pepper. Cook until all of the vegetables are softened. About 20 minutes.
    1 tablespoon Garlic, 1 quart Stock or Broth, 1.5 teaspoons Kosher Salt, 1.5 teaspoons Ground Black Pepper
  • Add the remaining Stock or Broth and bring to a boil, stirring occasionally to prevent sticking to the bottom.
    1 quart Stock or Broth
  • Reduce the heat and simmer for another 5 minutes.
  • Remove from the heat and allow to cool to roughly room temperature. About 30 minutes to an hour.
  • Working in batches, add the vegetable and broth mixture to either a food processor or high speed blender. For me this was 3 batches. Add the Sherry Vinegar and blend until smooth. I divided the Sherry Vinegar out across the batches, adding 2 teaspoons per batch.
    6 teaspoons Sherry Vinegar
  • Combine all batches in a large airtight container. Check flavor and adjust salt and pepper to taste.
  • Cover and refrigerate for at least 4 hours or overnight.

Equipment

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Nutrition

Nutrition Facts
Chilled Zucchini Cubanelle Soup
Amount per Serving
Calories
71
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.4
g
3
%
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
1
g
Cholesterol
 
3
mg
1
%
Sodium
 
497
mg
22
%
Potassium
 
512
mg
15
%
Carbohydrates
 
11
g
4
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
4
g
8
%
Vitamin A
 
531
IU
11
%
Vitamin C
 
37
mg
45
%
Calcium
 
33
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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