Creamed Zucchini Soup

The soup is delicious served cold with a drizzle of lemon juice, perfect for those hot summers days.
Course: Soup
Cuisine: Bulgaria
Keyword: Zucchini
Servings: 4
Calories: 460kcal


  • 2 medium zucchini, washed, cut in cubes
  • 2 medium potatoes , washed, peeled, cut in cubes
  • 1 large onion, peeled and chopped
  • 1 tbsp butter or oil
  • 1 tbsp paprika
  • 2 cubes chicken stock
  • 1 liter water
  • 4 garlic cloves, minced or chopped
  • 1 tbsp dill


  • In lidded pan heat the butter or oil, add the onions and stir to cover with butter, sprinkle the paprika and stir to coat the onions.
  • Add the zucchini and potatoes and stir well, add the water and the stock cubes, cover and simmer for about 15 minutes.
  • Take off the hob, stir in the minced garlic and the dill, cool for 10 minutes.
  • Drain the liquid and set aside, puree the vegetables in a food processor or use the puree attachment of your mixer, combine with the liquid, stir well.

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