Chilled minted zucchini soup

  • 20 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Chilled minted zucchini soup
  • 2 tablespoon extra virgin olive oil
  • 1 white onion, chopped
  • 2 clove garlic, finely chopped
  • 1 kilogram zucchini, roughly chopped
  • 5 cup water
  • handful of mint leaves, plus extra, to serve
  • 2 thick slices white bread, crusts removed, cut into 1 cm cubes
  • 1/2 lemon, rind grated


Chilled minted zucchini soup
  • 1
    In a large saucepan, combine half of oil and all of onion. Cook on medium 5 minutes, until onion is soft. Add garlic and cook for another 1 minute. Stir in zucchini, cover and cook on low heat 10 minutes, until zucchini has softened.
  • 2
    Stir in water. Add mint and season to taste. Bring to boil. Cover, reduce heat to low and simmer 20 minutes. Blend until smooth with a hand-held blender or food processor. Chill for at least 4 hours or overnight.
  • 3
    Preheat oven to 180°C. Toss together bread, remaining oil and rind. Place on a baking tray. Bake 15 minutes, until crisp and golden. Serve soup with croutons and extra mint.

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