Chilled Zucchini Soup
Linda
Chilled Zucchini Soup
1
Chilled Zucchini Soup
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.
Ingredients
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
Directions
Preparation:10min ›
Cook:20min ›
Extra time:2hours chilling ›
Ready in:2hours30min
- Heat 2 tablespoons olive oil in a large saucepan. Sauté onion until translucent. Add the tomatoes and cook for 2 minutes; stirring constantly.
- Add water and bring to the boil. Add 4 sprigs of mint and the zucchinis then allow to simmer covered for 15 minutes.
- 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.
- Chill soup 2 hours in the refrigerator.
- Before serving add lemon juice to taste and garnish with 1 tablespoon olive oil, basil leaves and the remaining mint.
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