Chilled Zucchini Mint Soup
This is a refreshing soup for hot weather. The recipe uses in-season zucchini, tangy goat cheese, and fresh mint. The texture is creamy from the zucchini and cheese, while the mint provides a cooling flavor.
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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.
Notes
Use small tender zucchini for best flavor. Ensure zucchini is fully cooled before blending with cheese to prevent grainy texture.
Tried this recipe?Leave a comment below & let me know!