Chilled Zucchini Soup with Marinated Salmon

Chilled Zucchini Soup With Marinated Salmon

Finally its warmer here and a chilled soup is a great thread for this season especially if you have a lot of zucchini on hand.

This is a delicious, filling and at the same time light soup. You can serve this with fresh bread to make a full meal (serves 4 peoples) or you can prepare smaller portions and serve it as starter.

I saw a similar soup in the internet and looking at the ingredients I have I changed it so much, that a completely new recipe has born. This is another recipe I’m glad to share (feel free to adapt it as you wish as I did) and keep for safe for our family.


Zucchini Soup:

  • 1 tablespoon olive oil
  • 2 onions, dices
  • 2 garlic cloves, chopped
  • 1 tablespoon ginger, peeled chopped
  • zucchini, diced
  • 3 cups broth (vegetal, beef or chicken)
  • 2 tablespoons fresh cilantro
  • 1 tablespoon chili, thinly sliced ( I used one peperoncino)
  • salt to taste

Yogurt sauce:

  • 1/2 cup plain yogurt
  • 1/2 teaspoon cilantro, ground
  • 1 tablespoon chopped fresh cilantro
  • salt to taste


  • 300 -500 g salmon fillets
  • 1 lemon juice, only (alternative 1 lime juice)
  • 1 teaspoon lemon zest, grated
  • 1 teaspoon cumin seed


  1. Soup: In a big pot heat the oil and fry the onion, garlic and ginger until onion are translucent. Add all the other ingredients (except pepperoncino) and bring to boil. Blend the soup using a hand blender. Add pepperoncino and salt if necessary. Set aside to cool down (this takes 4-6 hours you can do this overnight).
  2. Fish: Dice the fish into 1 1/2 cm small cubes. Cook the fish for 30 minutes in at low temperature (80-85°C) alternatively steam the fish. Add the other ingredients and set aside to marinate and cool down in the fridge. Let sit for at least 2 hours.
  3. Yogurt sauce: Combine all the ingredients and set aside in the fridge.
  4. Assembling: Add soups to single dishes, spoon yogurt sauce on it and top with salmon cubes. Decorate with fresh cilantro if you wish.



3 thoughts on “Chilled Zucchini Soup with Marinated Salmon

  1. Made for the FYC Tag Game, I served this great soup last night w/Naan bread as the starter course for a dinner party. 1 of our guests was a vegetarian who eats seafood, but no meat – So it was an ideal choice. You have always allowed reviewers to make your recipes “their own”, so I relied on past permission to do so. I added 1 can of corn to the finished zucchini soup & pureed the combo w/my immersion blender. This flavor combo was excellent & the soup took on a creamy texture without the addition of any cream product (except for the finishing touch of the yogurt sauce). That done, I replaced the salmon w/Icelandic baby shrimp for the seafood protein. DH commented that your soup would be a good choice for his sister who also lives the same vegetarian lifestyle. Thx for sharing this recipe w/us. I expect it to visit our table again soon.

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