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    You are in: Home / Recipes / Chilled Minted Zucchini Soup Recipe
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    Chilled Minted Zucchini Soup

    Chilled Minted Zucchini Soup. Photo by Missy Wombat

    1/1 Photo of Chilled Minted Zucchini Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    evelyn/athens's Note:

    Chilled soups make good summer eating.

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    Units: US | Metric


    1. 1
      In a medium saucepan heat oil over medium-low heat until hot but not smoking and sauté one third of the zucchini, stirring occasionally, until golden.
    2. 2
      Add remaining zucchini and water and simmer until zucchini is very tender, about 15 minutes.
    3. 3
      Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
    4. 4
      Stir in yoghurt, mint, and salt and pepper to taste.
    5. 5
      Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
    6. 6
      Before serving, season with salt and pepper, if necessary.

    Ratings & Reviews:

    • on October 27, 2004


      Very pleasant cold soup. I didn't have 6 hours so I put mine into the freezer for a while. Very easy to prepare. DH put a little chilli sauce in his. I', not usualy a big mint fan but this was enjoyable.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chilled Minted Zucchini Soup

    Serving Size: 1 (368 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 123.6
    Calories from Fat 52
    Total Fat 5.7 g
    Saturated Fat 2.3 g
    Cholesterol 11.9 mg
    Sodium 78.8 mg
    Total Carbohydrate 14.2 g
    Dietary Fiber 3.3 g
    Sugars 9.2 g
    Protein 6.7 g

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