Name: Chilled Minted Zucchini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2-4 serving(s)
Ingredients: 1 teaspoon extra virgin olive oil; 1 1/4 lbs zucchini, sliced thin; 3 cups water; 3/4 cup plain yogurt, whisked until smooth; 1/4 cup fresh mint leaves, washed well,spun dry,and chopped fine

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Recipe by evelynathens

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Chilled Minted Zucchini Soup created by Missy Wombat

Chilled soups make good summer eating.

Ready In:: 30mins
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ingredients

1 teaspoon extra virgin olive oil
1 ¹⁄₄ lbs zucchini, sliced thin
3 cups water
³⁄₄ cup plain yogurt, whisked until smooth
¹⁄₄ cup fresh mint leaves, washed well,spun dry,and chopped fine

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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RECIPE MADE WITH LOVE BY

@evelynathens

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@evelynathens

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"Chilled soups make good summer eating."

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photo by Missy Wombat

10/29/2004

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review by Missy Wombat

10/27/2004

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.

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creation by evelynathens

7/24/2004

Chilled soups make good summer eating.