Chilled courgette soup with dill

    4 hours 35 min

    Ideally this soup is made from yellow courgettes and the skins are left on; they lend the soup a nice colour and a mild buttery flavour. But if you cannot find yellow courgette you can also use small green courgette. Pick ones that don't have large seeds yet.

    1 person made this

    Serves: 8 

    • 1kg small yellow courgettes
    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 1L vegetable stock
    • 125ml natural yoghurt
    • salt and pepper, to taste
    • lemon juice (optional)
    • 2 tablespoons minced fresh dill

    Prep:15min  ›  Cook:20min  ›  Extra time:4hr  ›  Ready in:4hr35min 

    1. Cut the courgette in half lengthwise and remove any seeds with a spoon. Chop the courgette but do not peel.
    2. Heat the olive oil in a large saucepan. Gently fry onion until soft. Add courgette and fry until it starts to soften, about 5 minutes, whilst stirring. Add stock, cover and let simmer until soft, about 20 minutes.
    3. Puree the soup until smooth and let cool to lukewarm. Stir in yoghurt and season with salt, pepper and lemon juice if desired. Stir in the dill and chill at least 4 hours in the refrigerator. Serve chiilled.

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