Mediterranean cuisine for every day

Cold Zucchini and potato soup with roasted almonds

7 comments Jul 22nd, 2010 | By | Category: Recipes, Soups

A an other delicious cold soup is the cold zucchini and potato soup with roasted almonds. The almonds give the soup a lot of volume and the yogurt provides a fresh touch for the soup. The ideal meal on a hot summer day.

Preparation time: 25 minutes

difficulty: easy


  • 4 large Zucchini
  • 1 large potato
  • some onion or spring onion
  • 1 liter of vegetable stock
  • 250 gram of Greek yogurt
  • a had full of almonds
  • Olive oil
  • salt and pepper


Cube the Zucchini. Peel and cube the potato. cut the onion and put all vegetables into a pot. Fry them with some olive oil for a couple of minutes. Then add the vegetable stock. Let it boil for 20 minutes.

Meanwhile roast the almonds in a pan. Do so fro a couple o minutes, so they get some color.

Then take them out and crush them with a knife.

Put the soup into a mixer. Blend the soup. Add the yogurt and most of the almonds and season with salt and pepper.

Put the soup into the fridge to chill.

Serve cold.


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  1. That cold soup must be scrumptious!



  2. Cold soups are wonderful in summer … Zucchini and almonds is a great combination! I’ve bookmarked your recipe! :-)

  3. This cold soup looks wonderful! Thanks

  4. Definitely summery type of soup. Love the addition of almond :)

  5. I have been very into cold soups this summer. This one looks great!

  6. [...] even bigger winner, though, was a cold zucchini yogurt soup inspired by this recipe from Tobias Cooks! Having no onion, I fried a bit of garlic (ok, a lot of garlic) in olive oil, then added zucchini [...]

  7. [...] easy to take a cooking break if your mom is as good a cook as my mom. For lunch, she busted out a beautiful cold potato and zucchini soup for us to enjoy. Why would I dare turn on the oven burners when she’s around to make such [...]

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