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Chilled Zucchini Soup
Chilled Zucchini Soup
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
155 minutes
Cool and refreshing zucchini soup with tomatoes, mint, basil, and lemon - a must-have summer dish!
Ingredients:
  • 3 tablespoons olive oil, divided
  • 1 onion, finely chopped
  • 4 fresh tomato, seeded and chopped
  • 4 cups water
  • 6 sprigs fresh mint, divided
  • 3 zucchini, sliced
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • salt and pepper to taste
  • 1 teaspoon lemon juice, or to taste
  • 2 sprigs fresh basil
Instructions:
  • In a large saucepan over medium heat, sizzle 2 tablespoons of olive oil until fragrant, then sauté the onion until tender and see-through, approximately 5 minutes. Toss in the tomatoes and stir for 2 minutes.
  • 1. Start by bringing water to a boil in a saucepan. Add 4 fresh mint sprigs and zucchini. Simmer the soup on low heat, covered, for 15 minutes. Discard the mint before serving.
  • Combine cornstarch and cold water, then stir into the soup. Increase heat to medium and whisk gently until the soup thickens. Season with salt and pepper, then cool off the heat.
  • Refrigerate soup until cold for about 2 hours. Just before serving, stir in lemon juice and top with remaining mint, basil, and olive oil.

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