Zucchini Zest Limoncello Soup
Prep time
Cook time
Total time
Zucchini with a zing for this refreshing soup that may seem summery but is delicious all year round. Omit the lime if you’re less keen on tasting a real zing. Add more Limoncello if you like it a bit sweeter.
Recipe type: Soups
Cuisine: Mediterranean
  • 6-8 medium, long zucchini (or four round), diced roughly
  • 3 tbsps olive oil
  • juice one lemon
  • 2 garlic cloves, diced
  • 1 medium red onion, diced
  • 750ml water or stock
  • 100ml single cream
  • 4 tbsps Limoncello
  • 2 tbsps ricotta (to serve)
  • Lime – a squeeze to serve plus zest if you like more citrus zing.
  • fresh-ground black pepper
  1. Place the olive oil in a heavy-based saucepan and add the diced onion and garlic. Over a medium-low heat, sweat the onion til softening then add the diced zucchini. Continue to sweat the vegetables, lid half on the pan, til softening well.
  2. Add the lemon juice to the vegetables, stir for a couple of minutes and then add around 500ml water or stock. You can add more later after blending if you like the soup thinner. Heat to a boil, then simmer gently for around 15 minutes.
  3. Turn off heat, leave to cool a little, then liquidise in batches to a smooth soup. Return the soup to the pan, adding more water if you like, and stir in the single cream. Just reheat the soup gently, stiring in the Limoncello at this stage reserving one tablespoon. You can serve this soup warm or even cool if you like as it’s very refreshing in summer as a semi Gapazcho.
  4. To serve, stir in the last tablespoon of Limoncello, and the grated zest of one lime, if you like extra citrus tang. Finally, top with a spoonful of ricotta.
Recipe by The Red Bistro at https://theredbistro.com/2014/08/24/zesty-zucchini-limoncello-soup/