Fragrant zucchini soup with mint
4 servings
30 minutes
Aromatic zucchini puree soup with mint is a light and refreshing dish that harmoniously combines the tenderness of zucchini with the spicy notes of mint and cilantro. Its roots trace back to Mediterranean cuisine, where the simplicity of ingredients allows the natural flavors of vegetables to shine through. The velvety texture created by pureeing makes this soup incredibly comfortable to eat, while the addition of lemon juice adds a slight tanginess that highlights its freshness. Crispy white bread adds heartiness, and jalapeño pepper contributes a subtle spiciness. An ideal option for both a light lunch and an exquisite dinner, this soup is served warm or chilled, garnished with fresh mint leaves or a drizzle of olive oil.
1
In a pot, heat olive oil over medium heat and add finely chopped onion and finely chopped chili (removing all seeds and veins). Sauté for 4-5 minutes until the onion is soft, without browning. Then add minced garlic and diced zucchini. Sauté, stirring, for 3-4 minutes until soft. Season with salt.
- Olive oil: 4 tablespoons
- Onion: 1 head
- Jalapeno pepper: 0.5 piece
- Garlic: 3 cloves
- Zucchini: 1 kg
- Coarse salt: to taste
2
Add chopped bread and pour in the broth and water. Bring to a boil, reduce the heat, and cook for 20 minutes.
- Stale white bread: 300 g
- Water: 1 glass
- Vegetable broth: 3 glasss
3
Remove from heat and add mint and cilantro. Blend with a hand blender until pureed.
- Crushed mint leaves: 35 g
- Chopped cilantro (coriander): 35 g
4
Add lemon juice, salt, and pepper to taste.
- Lemon juice: 2 teaspoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste