Zucchini soup has long been a staple of Mediterranean summer cooking, showcasing the region's love for fresh, garden‑grown vegetables. Historically, it was a humble peasant dish that highlighted the abundance of zucchini during the warm months.

In Italy, zucchini soup often includes a splash of cream or a sprinkle of grated Parmigiano‑Reggiano, and sometimes potatoes are added for extra body. Some northern versions use broth instead of water and finish with a drizzle of extra‑virgin olive oil.

Greek families typically serve zucchini soup hot, garnished with fresh dill or mint and a wedge of crusty bread. It may be accompanied by a side of feta cheese and a drizzle of lemon‑infused olive oil.

Zucchini soup is popular during summer festivals, Easter brunches, and family picnics when fresh garden produce is at its peak. Its light nature makes it a favored starter for larger holiday meals.

The core ingredients are fresh zucchini, olive oil, garlic, onion, and basil. Acceptable substitutes include yellow squash for zucchini, dried basil (used sparingly) instead of fresh, and vegetable broth in place of water for richer flavor.

Pair the soup with grilled fish such as branzino, a simple Greek salad with olives and feta, or warm focaccia brushed with olive oil and herbs for a satisfying meal.

This version emphasizes the bright flavor of garden‑fresh basil and uses an immersion blender to achieve an ultra‑silky texture without transferring the hot liquid, preserving the soup’s fresh taste.

Common errors include over‑cooking the garlic until bitter, not seasoning enough before blending, and blending the soup without venting, which can cause splatter. Follow the steps carefully for optimal flavor and safety.

An immersion blender lets you blend the soup directly in the pot, reducing cleanup and keeping the soup hot throughout the process. It also gives better control over texture, allowing you to stop when the desired smoothness is reached.

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