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Raw zucchini, pistachio and buttermilk soup

Australian Gourmet Traveller recipe for raw zucchini, pistachio and buttermilk soup.

By Emma Knowles
  • 15 mins preparation plus chilling
  • Serves 4 - 6
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Raw zucchini, pistachio and buttermilk soup


  • 1 kg zucchini (about 5), coarsely chopped, plus extra, sliced, to serve
  • 50 gm pistachio kernels, plus extra to serve
  • ½ cup each (firmly packed) baby spinach and rocket, plus extra, to serve
  • ½ cup (firmly packed) basil, plus extra leaves, to serve
  • ½ onion, coarsely chopped
  • 1 garlic clove, finely chopped
  • 200 ml buttermilk, plus extra, to serve
  • Juice of 1 lemon, or to taste
  • To serve: zucchini flowers, stalks thinly sliced, flowers halved
  • For drizzling: extra-virgin olive oil


  • 1
    Process zucchini, pistachios, spinach, rocket, basil, onion and garlic in a blender or food processor until just smooth. Add well-shaken buttermilk and lemon juice, season to taste and process until very smooth then divide among chilled bowls and refrigerate to chill well (30 minutes).
  • 2
    Serve topped with zucchini flowers and zucchini slices, pistachios, rocket, basil, and a good drizzle of both buttermilk and extra-virgin olive oil.