Entrees / Soups / Vegetarian

The Jilted Zucchini

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I don’t know of any other vegetable that can trigger such a love-hate response from people like the zucchini.  Gardens abound with it each year and gardeners scour their recipe books to find ways to eat it or pawn it off to unsuspecting neighbors just to get rid of it.  I often wonder why they even bother to plant it knowing full well its propensity to flourish no matter the climate or conditions.

I love zucchini for its mild sweetness that can be used in both savory and sweet applications.  It’s a gateway vegetable for those who can’t fathom eating something green and healthy, and I’m always pleasantly amused at all the ways we find to disguise it just so we can have a few more ways to eat it.

Not wanting to join the throngs of zucchini haters this summer, I created this silky, no cream, zucchini soup.  A drizzle of hatch chili salsa and a fresh corn and cherry tomato salad make this soup a canvas of fresh summer colors and flavors.   But don’t take my word for it.  Give it a try.  I’m sure there’s still plenty of zucchini kicking around just waiting for someone to claim it.

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Zucchini Soup with Hatch Chili Salsa and Corn Salad



2 pounds zucchini, stems removed, medium dice
1 medium yellow onion, large dice
3 cloves garlic, minced
6 sprigs fresh thyme
3 Tablespoons unsalted butter
4 cups vegetable broth
1 cup cold water
2 teaspoons kosher salt


2 small mild hatch chiles (or blazing hot if you prefer)
5 small tomatillos
1/4 of a medium yellow onion
2 cloves garlic
1/2 teaspoon kosher salt


2 ears white corn
1 cup mixed variety cherry tomatoes, sliced in half
3 Tablespoons chopped cilantro
2 teaspoons white vinegar
1/2 teaspoon kosher salt

Serves 8




In a large stockpot, over medium heat, melt butter.  Add onions and cook until soft, about 8 minutes.  Next, add in garlic and zucchini and lightly saute for about 1 minute.  Pour in vegetable broth and cold water, along with thyme and salt.  Simmer until zucchini is cooked, about 20 minutes.  Take off burner and allow to slightly cool.  Remove thyme sprigs and then puree in a food processor or blender. Pour back into stock pot and keep warm over low heat.


In a dry skillet over high heat roast chilies, tomatillos and onion.  Remove stems and seeds from chilies and place all in a blender along with garlic and salt.  Puree until smooth. Set aside.



Remove corn from cob and place kernels into a small bowl.  Slice tomatoes and add to the bowl with cilantro, vinegar and salt.


Ladle soup into a bowl.  Drizzle with salsa.  Place a small serving of corn salad in the center of the bowl.

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This soup can be eaten warm or cold like a gazpacho.  If serving warm, keep salsa and corn salad room temperature when garnishing the soup.

18 thoughts on “The Jilted Zucchini

  1. It’s been a while since I’ve had a Hatch chili – I can imagine that they would be wonderful in this recipe! Spicy and healthy – I’m in!

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