Cold summer cream soup with yogurt, mint, peas and zucchini
6 servings
20 minutes
This refreshing cold cream soup is a true embodiment of summer lightness and Mediterranean elegance. Hailing from sunny Greece, it combines the velvety tenderness of yogurt, the sweet freshness of green peas, and a light herbal note of mint. Zucchini adds softness and depth of flavor, while aromatic rosemary lends a subtle spiciness. The taste is harmonious, refreshing, slightly sweet with hints of greenery and dairy tartness. Perfect for a hot day: nutritious yet light, cooling and invigorating. This soup works wonderfully as a standalone dish or as an elegant appetizer for a summer dinner. It intertwines the traditions of Mediterranean cuisine with healthy ingredients and the aesthetics of modern gastronomic pleasure.
1
Melt butter in a large pot. Add minced garlic, finely chopped onion, and rosemary sprigs. Sauté for 5 minutes until the onion is soft. Add diced zucchini and sauté for another 5 minutes until soft, but do not let it brown.
- Butter: 1 teaspoon
- Garlic: 2 cloves
- Onion: 1 head
- Fresh rosemary: 2 stems
- Courgette: 250 g
2
Add peas, then pour in hot broth. Bring to a boil, reduce heat, and cook for 10 minutes until the zucchini is very soft. Remove from heat, extract the rosemary, and let cool.
- Green peas: 250 g
- Chicken broth: 750 ml
3
Add yogurt and finely chopped mint to the chilled soup. Pour into a blender and blend until smooth (in batches if needed). Season with salt and pepper and chill before serving.
- Greek yoghurt: 500 g
- Mint leaves: 20 g
