Chilled Zucchini Soup

    2 hours 30 minutes

    Perfect for hot days this chilled soup is packed with zucchinis as well as containing tomato, mint, basil and a touch of lemon juice for a fresh tasting soup.

    14 people made this

    Serves: 4 

    • 3 tablespoons olive oil, divided
    • 1 onion, finely diced
    • 4 tomatoes, seeds removed and diced
    • 1 litre of water
    • 6 sprigs fresh mint, divided
    • 3 zucchinis, sliced
    • 1 tablespoon cornflour
    • 1 pinch salt and pepper, to taste
    • 2 sprigs fresh basil
    • lemon juice

    Preparation:10min  ›  Cook:20min  ›  Extra time:2hours chilling  ›  Ready in:2hours30min 

    1. Heat 2 tablespoons olive oil in a large saucepan. Sauté onion until translucent. Add the tomatoes and cook for 2 minutes; stirring constantly.
    2. Add water and bring to the boil. Add 4 sprigs of mint and the zucchinis then allow to simmer covered for 15 minutes.
    3. Remove the mint. Dissolve the cornflour in some cold water and add to the soup. Thicken the soup over a strong heat stirring constantly with a whisk. Season with salt and pepper and leave to cool.
    4. Chill soup 2 hours in the refrigerator.
    5. Before serving add lemon juice to taste and garnish with 1 tablespoon olive oil, basil leaves and the remaining mint.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (3)


    delicious  -  15 Sep 2018  (Review from Allrecipes USA and Canada)


    Hi - are you supposed to puree this? Liked the flavor but mine didn't look like this.  -  12 Sep 2018  (Review from Allrecipes USA and Canada)


    Made recipe as directed and did not care for it. Very bland and taste nothing like gazpacho soup.  -  15 Aug 2018  (Review from Allrecipes USA and Canada)