Greek-Style Zucchini Soup – A Simple and Refreshing Summer Recipe
Greek-Style Zucchini Soup, tangy and creamy, made with yogurt and fresh dill. A simple, refreshing recipe that’s perfect for warm summer days.
Greek-Style Zucchini Soup
Course: MainCuisine: RomanianDifficulty: Easy8
servings20
minutes40
minutes229
kcal1
hourDuring the summer, I love light, tangy soups packed with fresh vegetables. They’re the kind of dishes that can be enjoyed hot, chilled, or at room temperature, and somehow they taste even better the next day.
This Greek-style zucchini soup is one of our favorite recipes for the warm season. Tender zucchini, yogurt, egg yolks, and fresh lemon juice come together perfectly to create a smooth, creamy, and flavorful soup. It’s easy to make with simple, everyday ingredients, and every time I prepare it, it disappears from the fridge surprisingly fast.
Ingredients
- For a pot of approximately 5.8 liters (6 quarts), you will need:
3 medium zucchini (about 900 g / 2 lb)
2 medium carrots (200 g / 7 oz)
1 parsnip root (100 g / 3.5 oz)
3 green onions (scallions)
1 red bell pepper (about 150 g / 5.3 oz)
2–3 tablespoons vegetable oil
100 g (3.5 oz) tagliatelle, broken into smaller pieces (optional)
3 egg yolks
250 g (1 cup) Greek yogurt
Juice of 1 lemon
1 bunch fresh dill, finely chopped
Salt and black pepper, to taste
Preparation method
- This soup is made with seasonal vegetables and a few simple ingredients that give it a wonderful flavor. The pasta is optional, but we really enjoy it in vegetable soups because it adds extra texture and makes the soup more satisfying. If you prefer, you can leave it out or substitute it with any small pasta shape suitable for soups.
- Start by preparing all the vegetables. Finely chop the green onions, cut the zucchini into quarter slices (there’s no need to peel them if they’re young and tender), and grate the carrots and parsnip using the fine side of a grater. I already had chopped red bell pepper in the freezer, so I didn’t need to prepare it.
- Heat the oil in a large pot and add the carrots, parsnip, and green onions. Cook for 1–2 minutes, then add the red bell pepper. Sprinkle with a little salt to help the vegetables soften more quickly, stirring occasionally.
- Once the vegetables have softened slightly, add the zucchini and stir gently to keep the pieces intact. Pour in the water and let the soup simmer until the vegetables are almost tender. If using pasta, add it during the last few minutes of cooking and continue simmering according to the package instructions.
- Turn off the heat. In a separate bowl, whisk together the Greek yogurt, egg yolks, lemon juice, salt, and black pepper. Gradually ladle in a few spoonfuls of the hot broth, whisking constantly to temper the mixture.
Pour the tempered mixture back into the pot and stir gently until well combined. Finally, add the freshly chopped dill and serve. - Serve the soup warm, but it’s just as delicious once it has cooled. During the summer, I like to let it reach room temperature before serving, or even enjoy it straight from the refrigerator on especially hot days. It pairs perfectly with fresh bread and hot chili peppers.
- If you enjoy light, vegetable-packed soups, I’m sure this recipe will quickly become one of your favorites. It’s easy to make, full of fresh flavor, and one of those recipes I look forward to cooking every summer.
