Name: Chilled Zucchini Soup
Prep time: 15 min
Cook time: 15 min
Ingredients: 3 tbsp olive oil (divided); 1 onion (finely chopped); 4 fresh tomatoes (seeded and chopped); 4 cups of water; 6 sprigs fresh mint (divided); 3 zucchinis (sliced); 1 tbsp cornstarch; 1 tbsp cold water; salt and pepper ( to taste); 1 tbsp lemon juice (or to taste); 2 sprigs fresh basil

Chilled Zucchini Soup

James Pucos

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Prep Time 15 mins

Cook Time 15 mins

Cuisine Mediterranean

Servings 2

Calories 264 kcal

Ingredients

3 tbsp olive oil divided
1 onion finely chopped
4 fresh tomatoes seeded and chopped
4 cups of water
6 sprigs fresh mint divided
3 zucchinis sliced
1 tbsp cornstarch
1 tbsp cold water
salt and pepper to taste
1 tbsp lemon juice or to taste
2 sprigs fresh basil

Notes

Heat 2 tablespoons olive oil carefully in a massive pot over medium heat and cook onion until delicate and translucent, around 5 minutes. Include tomatoes and cook for 2 minutes, blending always.

Empty the water carefully into the pot and heat to the point of boiling. Include four sprigs of mint and zucchini. Decrease temperature to low and stew soup, secured, for 15 minutes. Evacuate mint.

Combine cornstarch and freshwater and add to the soup. Increment heat to medium and whisk cornstarch blend so soup thickens. Season with salt and pepper expel from heat and put aside to cool.

Chill soup in the cooler until cool, around 2 hours. Before serving, include lemon juice and trimming with staying mint, basil, and remaining olive oil.

Nutrition Facts (Per Serving): Calories 264, Carbohydrates 22g, Protein 31g, Fat 6g

Keyword Chilled Zucchini Soup