Ingredients
- 3 1/4 lbs small zucchini, washed and roughly chopped
- 3/4 teaspoon salt
- 1 lb (16 oz) unripened goat cheese, divided
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon freshly ground black pepper
- 3/4 bunch fresh mint, stems removed
Prepare Zucchini
Choose baby zucchini as they taste nicer and have less seed.
In a large pot, combine chopped zucchini, salt, and enough water so that nothing sticks to bottom of pot (less than 1″). Cover & steam for 10 mins or until soft but has not broken apart. Turn heat off & allow zucchini to cool in pot until completely cool (approx. 1 hr.)
Do not start on next step until zucchini are completely cool. If soup is blended while it is hot, the addition of goat cheese will create a grainy texture.
Blend Soup
Add approximately 12 oz of the goat cheese, olive oil, black pepper, and the majority of the mint leaves to cooled zucchini in the same pot. (Reserve the remaining 4 oz of goat cheese and some mint leaves for garnish.)
Using an immersion blender, puree soup. If you do not have an immersion blender, use a regular blender to blend in batches.
After mixing, this soup should be thick and creamy. If it is too thick, add a small amount of cold water (1/4 c. increments) until desired consistency is reached. Taste for seasoning & adjust salt & pepper accordingly.
Chill & Serve
Cover soup and refrigerate for a minimum of 1 hr to let the flavours develop.
When you are ready to serve, ladle soup into bowls. Top with crumbled goat cheese, reserved mint leaves, and a drizzle of olive oil.
Chilled Zucchini Mint Soup
Ingredients
- 3 1/4 lbs small zucchini washed and roughly chopped
- 3/4 teaspoon salt
- 1 lb unripened goat cheese 16 oz, divided
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon freshly ground black pepper
- 3/4 bunch fresh mint stems removed
Instructions
- Steam chopped zucchini with salt and 1 inch water in covered pot for 10 minutes until softened.
- Let zucchini cool completely in pot.
- Add 12 oz goat cheese, olive oil, pepper, and most of mint leaves to cooled zucchini.
- Blend until completely smooth using immersion blender.
- Add cold water if needed to adjust consistency.
- Chill soup for 1 hour.
- Serve topped with remaining crumbled goat cheese, reserved mint leaves, and olive oil drizzle.
