Chilled Minted Zucchini Soup

Chilled Minted Zucchini Soup created by Missy Wombat

Chilled soups make good summer eating.

Ready In:
30mins
Serves:
Units:

ingredients

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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  1. Missy Wombat
    Chilled Minted Zucchini Soup Created by Missy Wombat
    Reply
  2. Missy Wombat
    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.
    Reply
  3. evelynathens
    Chilled soups make good summer eating.
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