Chilled Minted Zucchini Soup

"Chilled soups make good summer eating."
 
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photo by Missy Wombat photo by Missy Wombat
photo by Missy Wombat
Ready In:
30mins
Ingredients:
5
Serves:
2-4
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ingredients

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directions

  • 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.
  • Add remaining zucchini and water and simmer until zucchini is very tender, about 15 minutes.
  • Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
  • Stir in yoghurt, mint, and salt and pepper to taste.
  • Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
  • Before serving, season with salt and pepper, if necessary.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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