Name: Chilled minted zucchini soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoon extra virgin olive oil; 1 white onion, chopped; 2 clove garlic, finely chopped; 1 kilogram zucchini, roughly chopped; 5 cup water; handful of mint leaves, plus extra, to serve; 2 thick slices white bread, crusts removed, cut into 1 cm cubes; 1/2 lemon, rind grated

Chilled minted zucchini soup

Serves 4

Prep

20M

Cook

40M

Total

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Ingredients

2 tablespoon extra virgin olive oil

1 white onion, chopped

2 clove garlic, finely chopped

1 kilogram zucchini, roughly chopped

5 cup water

handful of mint leaves, plus extra, to serve

2 thick slices white bread, crusts removed, cut into 1 cm cubes

1/2 lemon, rind grated

Method

1.In a large saucepan, combine half of oil and all of onion. Cook on medium 5 minutes, until onion is soft. Add garlic and cook for another 1 minute. Stir in zucchini, cover and cook on low heat 10 minutes, until zucchini has softened.

2.Stir in water. Add mint and season to taste. Bring to boil. Cover, reduce heat to low and simmer 20 minutes. Blend until smooth with a hand-held blender or food processor. Chill for at least 4 hours or overnight.

3.Preheat oven to 180°C. Toss together bread, remaining oil and rind. Place on a baking tray. Bake 15 minutes, until crisp and golden. Serve soup with croutons and extra mint.

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Ingredients

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