Chilled Zucchini Soup

    Chilled Zucchini Soup

    4saves
    2hours30min


    3 people made this

    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 

    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.

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