Chilled Zucchini Soup

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 8


2 large leeks, cleaned and sliced 
2 tablespoons extra virgin olive oil 
3 lbs. zucchini, cleaned and sliced 
1 tablespoon chopped fresh tarragon 
4 cups chicken stock
8 oz. cream cheese, diced 
1 cup thinly sliced chard

French baguette, crusts removed, diced small to make 1 cup
Extra virgin olive oil
2 teaspoons white truffle oil


Saute leeks in olive oil until soft. Add zucchini, tarragon and 2 cups of the chicken stock; cook 2 to 3 minutes until vegetables are tender and bright green. Remove from heat; stir in cream cheese. Add remaining 2 cups stock and the chard; puree in blender and chill until ready to use. Top each portion with croutons when ready to serve (recipe follows.)

Toss diced bread with enough olive oil to coat. Bake in preheated 350 degree oven until browned, stirring. Remove from oven; toss with white truffle oil. Divide croutons among soup portions and serve with J Chardonnay.


Suggested Pairing: