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Cold Zucchini and Corn Chowder
Cold Zucchini and Corn Chowder
will become a new family favorite. This unique cold soup is hearty, healthy, and absolutely delicious!
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Servings:
6
Calories:
584
kcal
Author:
Veg Kitchen
Ingredients
1
tbsp
olive oil
1
large onion
finely chopped
2
cloves
garlic
minced
1
large green bell pepper
diced
7–8
cups
zucchini
diced
1
cup
ripe tomato
chopped
1
tsp
ground cumin
1–1.5
cups
cooked fresh corn kernels
from 1–2 ears
1
cup
rice milk
or other nondairy milk, as needed for a medium-thick consistency
dried hot red pepper flakes
to taste
salt and freshly ground pepper
to taste
¼
cup
fresh cilantro
or parsley, minced, to taste
1
tbsp
fresh oregano leaves
Instructions
Heat the oil in a medium skillet.
Add the onion and garlic, and sauté over medium heat until the onion is golden.
Add the bell pepper and continue to sauté until tender-crisp.
Add the chopped tomatoes, zucchini, and cumin. Add enough water to barely cover the vegetables.
Bring to a gentle boil, then lower the heat and cover. Simmer gently until the zucchini is tender, about 6 minutes.
Stir in the remaining ingredients.
Let the soup stand off the heat for an hour or so to cool completely, then refrigerate and serve cold.
Nutrition
Calories:
584
kcal
|
Carbohydrates:
115
g
|
Protein:
28
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
3
g
|
Sodium:
733
mg
|
Potassium:
4785
mg
|
Fiber:
23
g
|
Sugar:
54
g
|
Vitamin A:
3710
IU
|
Vitamin C:
315
mg
|
Calcium:
302
mg
|
Iron:
8
mg
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