Because it’s the season for tasty and nutritious garden zucchinis, we offer you a recipe for cold zucchini soup with mint. You’ll enjoy the pleasant and aromatic taste of a simple and light soup on hot summer days.
You don’t need a lot of ingredients and you won’t spend a long time in front of the stove either. And if you don’t mind raw zucchini, you can even prepare the soup without cooking. Eating zucchini offers a multitude of benefits to the body.
Rich in water, fiber and nutrients, zucchini is one of the foods recommended by nutrition experts as part of a healthy, balanced diet. It can improve digestion and helps with digestive problems. It can prevent ulcers, but also colon cancer. Thanks to its high antioxidant content and anti-inflammatory properties, zucchini can play an important role in slowing down the ageing process.
These are just a few examples of the important benefits of eating zucchini. We hope you’ll be convinced to introduce it into various dishes. Below, see the list of ingredients and the steps to prepare zucchini soup.
Cold zucchini soup with mint – Ingredients
- 2 raw zucchinis
- 1 onion
- 2 tbsp olive oil
- 2 cloves garlic
- 2 sprigs of mint
- 500 ml Greek yoghurt
- 1/2 sprig green dill
- 1/2 bunch green parsley
- Salt and pepper to taste
Recipe for chilled zucchini soup with mint – Preparation
Wash the zucchinis well and grate on a large grater. It is not necessary to remove the skin if they are raw. In fact, the skin contains vitamins and it would be a shame not to benefit from them. Place the grated zucchinis in a sieve over a bowl and sprinkle salt over them. This will help them lose excess liquid, which will drain into the dish below.
While the zucchinis are dehydrating, peel the onion and chop it finely. Put a tablespoon of the olive oil in a saucepan and heat up over a high heat. Once it’s well heated, add the onions and stir for 1 minute. Squeeze the grated zucchini well in your hands and add it over the onions in the pan.
Wash the mint sprigs and add them to the pan. Mix the ingredients for the cold zucchini soup with mint thoroughly to blend the flavors and aromas of the ingredients well. Set aside the cooked zucchinis to cool, covered so they are infused with the mint flavor. Then remove the mint sprigs and puree the soup with a blender.