Cold cream soup with green peas and zucchini, Mediterranean style
4 servings
30 minutes
Cold cream soup with green peas and zucchini Mediterranean style is a delicate and refreshing dish of French cuisine, perfect for hot summer days. Its history traces back to the traditions of the Mediterranean region, where fresh vegetables and aromatic herbs are used to create light and nutritious soups. The smooth texture is achieved thanks to Greek yogurt, which gives the dish a velvety feel and a slight tanginess, while mint adds freshness. This soup pairs wonderfully with crispy baguette or toast and can also serve as an exquisite appetizer for summer dinners. Its pleasant balance of sweet green peas, tender zucchini, and aromatic herbs makes it not only tasty but also a healthy choice.
1
Melt butter in a pot and add minced garlic, finely chopped onion, and rosemary. Sauté for 5 minutes. Add thinly sliced zucchini and cook for 5 minutes until soft, avoiding browning.
- Butter: 1 teaspoon
- Garlic: 2 cloves
- Onion: 1 head
- Fresh rosemary: 2 stems
- Courgette: 250 g
2
Add peas and broth, bring to a boil, cover, and cook for 10 minutes until the zucchini is tender. Remove from heat and let cool, discarding the rosemary sprigs.
- Frozen green peas: 250 g
- Chicken broth: 750 ml
3
Add chopped mint and yogurt to the chilled soup. Blend with a hand blender until smooth. Season with salt and pepper and chill before serving.
- Mint leaves: 20 g
- Greek yoghurt: 500 g
- Salt: to taste
- Ground black pepper: to taste
