Cold zucchini soup with mint leaves, delicious, fresh, and very easy to make. It immediately came to mind after making Spanish Gazpacho. This recipe is meant to be served cold, perfect for the entire summer when temperatures rise, and we don’t feel like cooking. It requires just 5 minutes of cooking time; the rest is done by the blender and the refrigerator. If we want to serve it as an appetizer, we’ll prepare small portions; otherwise, as a main course, it can be accompanied by small croutons. It can also be served as a drink by simply diluting it with cold water and ice. Don’t forget, however, that it’s also delightful when served hot. A truly versatile dish, suitable for all tastes. So, what are you waiting for? Try it immediately and let me know.
Here are links to other delicious recipes that can be eaten cold:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2.2 lbs Romanesco zucchinis
- 1 clove Garlic
- 1 medium onion
- 3 tbsps Extra virgin olive oil
- 3 tbsps White wine vinegar
- 1 sprig Fresh mint
- to taste Salt and pepper
Tools
- 1 Blender
- 1 Saucepan
Preparation
Carefully wash the zucchinis, dry them, cut them into large chunks, and immerse them in boiling water. Let them cook for 5 minutes, and as you remove them, immediately place them in a bowl with ice water.
Once cooled, drain them again and place them inside a blender. First, add garlic and onion.
Continue by adjusting the salt and pepper to taste, and add extra virgin olive oil.
Add mint leaves, white wine vinegar, and blend finely for a few minutes.
Remove the mixture from the blender jar and pour it into a pitcher. Cover with plastic wrap and let it marinate and cool in the refrigerator for at least two hours.
After this time, serve our Cold Zucchini Soup with Mint Leaves, portioned but not before decorating it with a drizzle of extra virgin olive oil, pine nuts, and fresh mint leaves.
Notes
Tips and storage:
The zucchini soup can be stored in the refrigerator for at least two days, but remember to keep it in an airtight container, preferably glass or ceramic.
You can also freeze it, but it will lose its freshness, so I recommend serving it hot.
In this case, the ingredients cannot be replaced with others as it would no longer be the same dish.
