Who says it is too hot to eat a soup in summer? This delicious and creamy Zucchini soup can be served hot or cold, and comes together in about 15 minutes!
3 tablespoons extra virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
2 garlic cloves, chopped
4 medium zucchini, sliced thinly
4 cups chicken broth (low sodium)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh dill, plus more for serving
1/2 cup walnuts, toasted
Lemon juice, from 1 lemon (for serving)
Heat 2 tablespoons of the oil over medium-low heat in a large pot. Add the onion and garlic and cook, stirring frequently, for about 5 minutes, or until the onions are soft and translucent. Do not brown.
Add the zucchini, chicken broth, salt and pepper, and bring to a boil. Turn the heat down to low, cover, and simmer for 10 to 12 minutes, or until the zucchini is tender.
Meanwhile, toast the walnuts on the stove top over medium heat in a non-stick skillet for 2-3 minutes until fragrant. Be careful not to burn.
Add the dill and walnuts to the soup. Purée the soup in a blender. (Be careful when blending hot liquids....Blend in small batches to avoid overfilling the blender)
Add the lemon juice, then taste and adjust seasoning if necessary. Ladle the soup into bowls, drizzle with more olive oil, sprinkle with dill, and serve.