Recipe description
June 29, 2026
Cold summer zucchini soup
Cool, fiber-rich zucchini soup that supports gentle digestion.
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from zucchini and vegetables.
- Plant-based ingredients provide polyphenols and antioxidants.
- Simple, quick preparation suitable for everyday meals.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Zucchini
2
piece
Oil, olive
2
tablespoon
Vegetable broth
2
cup
Garlic
2
clove
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Lemon juice
2
tablespoon
Basil
2
tablespoon
Instructions
1
Slice the zucchini and set aside.
2
In a pan, heat olive oil over medium heat and add minced garlic. Sauté until fragrant.
3
Add the sliced zucchini to the pan and cook for about 5 minutes, stirring occasionally.
4
Pour in the vegetable broth and bring to a simmer. Cook until the zucchini is tender, about 10 minutes.
5
Blend the soup until smooth, then stir in lemon juice, salt, and pepper.
6
Serve chilled, garnished with fresh basil.
More Recipes For Your Gut
Nutrition
180 kcal
Calories
4 g
Protein
22 g
Carbohydrates
6 g
Fiber
6 g
Sugar
9 g
Fat
1 g
Saturated fat
0.6 g
Salt
FAQ
What are the main ingredients of cold summer zucchini soup?
The soup centers on zucchini with a light liquid base (water or vegetable stock) and mild seasonings; it's fiber-rich and plant-based.
Is this soup vegan or gluten-free?
It can be vegan and gluten-free if you use vegetable stock and gluten-free thickeners; check the recipe ingredients. If dairy is included, use a dairy-free alternative.
How should I serve it: cold or warm?
It’s meant to be served cold or chilled; makes a refreshing starter or light lunch; toppings like herbs, seeds, or a drizzle of olive oil work well.
How long does it take to make?
About 20–40 minutes total, depending on prep and chilling time; most of that is chopping and blending, plus refrigerating.
Can I make it ahead or freeze leftovers?
Yes, refrigerate for 2–3 days; freezing is possible but texture may change; thaw and re-blend if needed.
How many servings does it yield?
Typically about 4 servings (roughly 1 cup / 240 ml each), depending on portion size.
What are the health benefits?
Zucchini provides fiber and polyphenols; a light, vegetable-based option that supports dietary variety and gentle digestion.
Can I customize with other vegetables or herbs?
Yes, add cucumber, herbs, lemon zest, or fresh herbs like mint, dill, or parsley; adjust to taste.
Are there adjustments for those with sensitive digestion?
Use mild ingredients; avoid heavy cream or strong onions/garlic if sensitive; use olive oil or yogurt alternatives; introduce gradually.
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