Chilled Zucchini and Almond Soup with Toasted Herbs

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When zucchini overwhelm the garden in high season, this silky chilled soup turns the mildest of squashes into something quietly luxurious. Ground almonds lend body and a whisper of sweetness, while a scatter of toasted herbs on top wakes up every spoonful. Serve it cold on a warm afternoon or gently warmed on cooler evenings.

⏱ Prep 15 min 🔥 Cook 20 min 👥 Serves 4 📊 Level Easy

Ingredients for 4 people

• 2 tbsp (30 ml) olive oil, plus extra to finish
• 1 medium onion, chopped (about 1 cup / 150g)
• 2 garlic cloves, sliced
• 1.75 lb (800g) zucchini, sliced (about 5 medium)
• 1/2 cup (55g) ground almonds (almond flour)
• 3 cups (720 ml) vegetable stock
• 1 tsp (5 ml) lemon juice, plus more to taste
• 1/4 cup (35g) whole almonds, roughly chopped
• 2 tbsp mixed fresh herbs (mint, parsley, chives), chopped
• Salt and black pepper, to taste

The Recipe

• Heat the olive oil in a large pot over medium heat. Add the onion and a pinch of salt, and cook gently for 5 minutes until soft but not browned.
• Add the sliced garlic and cook for 1 minute until fragrant.
• Add the sliced zucchini and stir to coat. Cook for 4–5 minutes, stirring, until the zucchini begins to soften and release its moisture.
• Stir in the ground almonds, then pour in the vegetable stock. Bring to a gentle simmer and cook for 8 minutes, until the zucchini is completely tender.
• Blend the soup until very smooth, using a blender or immersion blender. Stir in the lemon juice, then season generously with salt and pepper. Taste and adjust.
• Chill the soup for at least 2 hours, or until cold. (For a warm version, skip chilling and serve hot.)
• Meanwhile, toast the chopped whole almonds in a dry pan over medium heat for 3–4 minutes until golden, then toss with the chopped fresh herbs.
• Serve the soup in bowls, topped with the toasted almond-herb mixture and a drizzle of olive oil.

©Nature&Garden