Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Cold Zucchini Soup (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    I remember zucchini and squash growing in the neighbor's garden when I was a kid. Though I didn't much care for it then, I've come to love zucchini. Good zucchini soup is a delight to taste. This summer favorite goes nicely warm, but I prefer it chilled and garnished with dill for cool, delicious, savory soup at its best.

    The finished cold zucchini soup. Photo: CC-seelensturmIngredients:
    2 tablespoons butter
    2 garlic cloves, roasted
    2 onions, chopped
    2 potatoes, peeled and diced
    8 zucchini, chopped
    1/4 teaspoon dried thyme
    1/4 teaspoon dried rosemary
    1/2 teaspoon dried basil
    1/4 teaspoon ground white pepper
    4 cups chicken broth
    1 cup whole milk
    1/4 cup dry potato flakes, gluten-free
    1 tablespoon gluten-free tamari or soy sauce
    4 tablespoons chopped fresh dill weed

    Celiac.com Sponsor (A12):
    Directions:
    Take a head of garlic and slice off the top. Add a splash of olive oil and place on foil in toaster oven. Roast garlic head for about 1 hour at 375 F.

    In a large frying pan, melt butter; add onion and sauté until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.

    In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.

    When cooked, transfer ingredients in small portions to a food processor or blender. Add the roasted garlic cloves and purée the ingredients and pour into cooking pot.

    Add milk and bring just to below boiling, but do not boil.

    Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste.

    Chill, and serve garnished with dill weed. Spread the remaining garlic on toasted gluten-free bread and eat with soup! Yum!



    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    This recipe comes to us from "sickchick" in the Open Original Shared Link, and it is gluten, soy, dairy and nightshade free.
    Ingredients:
    4 ears fresh corn
    ½ small onion, diced
    2 cloves fresh garlic, minced
    2 cups organic chicken or veggie broth
    1 cup organic white wine
    1/3 cup olive oil
    2 tablespoon cumin
    kosher or sea salt to taste
    10 sprigs fresh cilantro
    Cojita cheese (if you can have dairy)
    Directions:
    Preheat oven to 375F.
    In a small mixing bowl, mix together olive oil and 1 tablespoon cumin and a pinch of salt. Mix together with pastry brush, then brush each ear of corn with mixture and wrap each piece with foil, and place in oven and bake for about 45 min. Remove corn from oven and set aside to cool about 10 minutes.
    Using a chef ...


    Jefferson Adams
    Soups make wonderful lunches and double as light dinners. They’re also a great way to introduce almost any meal. This recipe calls for the soup to be partially blended which creates a creamy texture while still maintaining a rustic quality.
    You could easily blend the entire pot with a hand-held blender or in batches depending on the size of your blender or food processor. Whatever your preference, never bring your soup to a boil; nothing ruins the flavor quicker. Whether served warm in the winter or chilled in the summertime, make it a point to stock up on corn to try this is an always-tasty, go-to chowder.
    Ingredients:
    3-4 large ears of corn
    5 cups milk
    2 large Russet potatoes, diced
    1 medium onions, diced
    3 celery stalks, diced
    5 slices bacon, chopped
    1 ...


    Amie  Valpone
    This wonderful soup can be served with your favorite meal, or as a stand-alone snack. This vegan and chilled soup is perfect for a Spring day!
    Ingredients:
        2 cloves garlic, minced     2 cups green beans, trimmed and steamed     1 cup fresh baby spinach     1 cup quinoa, cooked     Juice of 1 large orange     1 tsp. ground cumin     1 tsp. chili powder     1 Tbsp. freshly ground orange zest     1 large heirloom tomato, diced     1 zucchini, sliced     1 very ripe avocado, peeled and pitted     ½ tsp. red pepper flakes     1/4 cup fresh basil, chopped     2 Tbsp. Barlean’s Flax Seeds     Pinch of sea salt and freshly ground pepper Directions:
    Combine all ingr...


    Jefferson Adams
    Stuffed chicken soup with ginseng, what the Koreans call Sam Gae Tang, is a delicious, fragrant soup that is surprisingly easy to make.
    In Korea, it is commonly made during the hot summer months, when Koreans like to drink hot soup or stews. The Koreans believe that hot and spicy liquids help the body to regulate itself and stay cooler in the summer heat.
    I find that it makes a great meal during the cold winter months. The very slight spiciness of the delicious broth leaves me feeling warm, and the sweet, rich chestnuts, rice and chicken leave me feeling satisfied.
    Ingredients:
    1 whole chicken or 2 Cornish hens 2 roots of dried ginseng, washed 8-10 chestnuts, peeled 6-8 red dried dates, rinsed (optional) ½ cup sweet, glutinous rice (Mochigome in Japanese, or Chapsal ...


  • Recent Activity

    1. - Julie Riordan replied to Julie Riordan's topic in Traveling with Celiac Disease
      3

      Any ideas for travelling

    2. - trents replied to SuzanneL's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    3. - SuzanneL posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    4. - Scott Adams replied to Braver101's topic in Coping with Celiac Disease
      2

      Constant sweating with celiac disease

    5. - Scott Adams replied to Julie Riordan's topic in Traveling with Celiac Disease
      3

      Any ideas for travelling


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,495
    • Most Online (within 30 mins)
      7,748

    Zofosho
    Newest Member
    Zofosho
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Popular Now

    • JustGemi
    • Linedancegal
    • Hannah24
      9
    • jessiemariecar
    • Rhonda H
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...