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Zucchini and Cheese Cold Soup | スッキーニとチーズの冷製スープ

The yellow zucchini has been slowly being consumed since I received it from my friend’s organic farm. It’s humongous so I’ve using it for so many of my vegetarian dishes, Italian dishes and salads but it’s about a little over the size of my calf so it will certainly feed a herd.

The last bit will turn into a cold soup which I read a timely cooking article in the newspaper by a Spanish cooking expert (Ms. Kumi Maruyama).She has a lovely blog but unfortunately it is all in Japanese but I will place a link to it if anyone may be interested. Her recipes are quite organic and simple, the last article she placed was a Spanish omelette which was quite nice with lots of potatoes and eggs which went well as a baguette sandwich.

This soup can be stored in the refrigerator for few days, served cold and will match most any meal so it will stay in my recipe book, come next to my gaspacho during the summer hot days.

(PS  Since I was out of long leaks, I used onions as an ingredient replacement which worked just fine.)







Zucchini and Cheese Cold Soup Recipe

  • 2 + 1/2 Yellow Zucchini
  • 1 large Potato
  • 2 Leaks (Onions can be a replacement)
  • 50g Process Cheese
  • 2 Tablespoons unsalted butter
  • 3 cups (750cc) Chicken Soup (Stock)
  • Salt, Pepper to taste
  • Chopped Chives for topping


  1. Peel the zucchini and potato with a peeler and slice it to approximately 5mm thickness. Cut the long leaks into a length of about 5mm as well.
  2. Melt the butter in a soup pan and sauté the leaks in medium heat until it turns soft and transparent, adding the zucchini and potatoes next.
  3. Sauté until all the vegetables are nice and soft, adding the chicken soup (stock) to cook over medium heat, adding the cheese last.
  4. Using a food (Stick blender) mixer, blend the soup until it turns into a puree; adjusting the taste with salt and pepper.
  5. Refrigerate to cool and dress with chives for topping.


Zucchini and Cheese Cold Soup Recipe |スッキーニとチーズの冷製スープ

  • ズッキーニ(黄)・・2 + 1/2 本
  • じゃがいも・・・・・1個
  • 長ネギ・・・・・・・2本
  • プロセスチーズ・・・50g
  • バター・・・・・・・大匙2 (オリーブオイル代用)
  • チーキスープ・・・・3カップ
  • 塩、胡椒・・・・・・適量
  • あさつき・・・・・・適量
  1. ズッキーニはピーラで皮をむき、厚さ5mm程度の半月に切る。じゃがいもも同様に。長ネギは5mm程度の小口に。
  2. 鍋にバター(オリーブオイル)を入れ、長ネギを最初に炒め、しんなりとしてきたら、ズッキーニとじゃがいもをさらに炒める。
  3. じゃがいもの表面が透き通ってきたら、チーキスープを入れ中火で柔らかくなるまで煮る。途中でチーズを入れる。
  4. 上記をブレンダーにかけ、滑らかになるまで攪拌し、塩胡椒で味を整える。
  5. 良く冷えたらアサツキを散らす。

By スペイン料理研究家 丸山久美さん(読売新聞2015/7/4掲載レシピ)

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