Chilled zucchini and coconut milk soup

Chilled zucchini and coconut milk soup is a refreshing and healthy dish that is perfect for hot summer days. This soup is a great way to use up all those zucchinis from your garden and is packed with flavor and nutrients.

To make this chilled zucchini and coconut milk soup, you will need the following ingredients per serving:

- 1 medium zucchini, chopped
- 1/2 cup coconut milk
- 1/4 cup vegetable broth
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish

To start, heat the olive oil in a pan over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent. Add the chopped zucchini and cook for a few minutes until it starts to soften.
Next, add the vegetable broth and coconut milk to the pan and bring to a boil. Reduce the heat and let the soup simmer for about 10 minutes, or until the zucchini is fully cooked.
Once the soup is done, let it cool down to room temperature and then transfer it to a blender. Blend until the soup is smooth and creamy.
Finally, chill the soup in the refrigerator for at least an hour before serving. Garnish with fresh cilantro and enjoy!
This chilled zucchini and coconut milk soup is a perfect appetizer or light lunch. It is vegan, gluten-free, and dairy-free, making it a great option for those with dietary restrictions. The soup has a creamy texture and a subtle coconut flavor that pairs perfectly with the fresh zucchini.
Type: Chilled soup
Main ingredients: Zucchini, coconut milk, vegetable broth