Chilled Minted Zucchini Soup

Recipe by evelynathens
READY IN: 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement