This chilled soup is incredibly refreshing! It’s simple and easy to make, with the only challenge being to find fresh mint.
You can serve this cold soup at dinner, similar to a gazpacho, or, as we do, in small shot glasses as an appetizer (in France, we love this!).
The quantities below are for 4 soup bowls, which will yield about ten large shot glasses or around thirty small ones.
This soup can be stored in an airtight container in the fridge for two or three days without any problem.
Recipe
Chilled zucchini and mint Soup
Servings 4
Equipment
- blender
Ingredients
- 4 zucchini
- 1 onion
- 2 garlic cloves
- 1 bunch of fresh mint
- 750 ml vegetable broth or water + 1 bouillon cube
- lemon juice
- salt and pepper
- paprika ou piment d'espelette
- oil
Instructions
- Finely chop the onion and garlic, then sauté them in a pot with a bit of oil.
- Add the chopped zucchinis and cook for a few minutes.
- Pour in the vegetable broth and let it simmer for 15 minutes.
- Add the mint (save a few leaves for garnish) and let it infuse.
- Blend the soup until smooth.
- Let it chill in the fridge for at least two hours.
- Add lemon juice to taste, a drizzle of olive oil, and season with salt and pepper.
- Serve very cold, garnished with chopped mint leaves and a sprinkle of paprika.