Greek Zucchini Soup for Summer

[AlexiaTravels]

I thought I would share my recipe for Zucchini Soup (Kolokythosoupa). I had this in Greece and soon, the Zucchini near me will be ready to eat.

Ingredients:​

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 5 medium zucchini, chopped (about 2 lbs)
• 1 medium potato, peeled and diced (for creaminess)
• 4 cups vegetable or chicken broth
• Salt and pepper to taste
• Optional: fresh dill, mint, or basil (chopped)
• Optional: 1/2 cup Greek yogurt or a splash of cream for richness
• Garnish: drizzle of olive oil, crumbled feta, or toasted pine nuts

Instructions:​

1. Sauté aromatics:
   In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until soft and translucent (about 5–7 minutes).
2. Add vegetables:
   Stir in the chopped zucchini and potato. Season with salt and pepper.
3. Simmer:
   Pour in the broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until vegetables are tender.
4. Blend:
   Use an immersion blender to purée the soup until smooth. (Or let cool slightly and blend in batches in a blender.)
5. Finish:
   Stir in fresh herbs and optional Greek yogurt or cream if using. Adjust seasoning as needed.
6. Serve warm:
   Ladle into bowls and garnish with a drizzle of olive oil, feta crumbles, or herbs.

 

[k_tsoukalas]

Thanks so much for sharing this — kolokythosoupa is such an underrated gem in Greek cooking! I love how simple, fresh, and versatile your recipe is. The addition of potato for creaminess is spot on — it gives the soup a lovely texture without needing much dairy (though the Greek yogurt twist sounds amazing too).

One tip I’ve picked up from my family: adding a little fresh mint at the end really brightens the flavor, especially in summer. Dill works beautifully too for a more traditional vibe.

Can’t wait to try this with zucchini from my garden once they’re ready. Thanks again for the recipe — it's going straight into my summer rotation!