In the summer I always love cream refreshing soups, which you can eat hot or cold. I made for the first time a zucchini soup. It was interesting and refreshing and very new for my taste. Is on my to do list in the future. Here is my recipe:
– 3 zucchinis, peeled and cut in small pieces
– 2 small red onions, sliced
– 8 to 9 large cloves garlic, sliced thinly
– 3 small potatoes quartered
– 300 ml water
– salt and pepper
– 2 tablespoons oil
– mint oil (15 mint leaves, 4 tablespoons olive oil, 1 teaspoon salt)
Put the olive oil in a pot and add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn’t brown.
When the onions are soft, add the zucchini and the potatoes cook until soft. Add the water and bring to a simmer. Simmer at a low heat for about 45 minutes.
Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree.
Taste and season with salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.
When serving the soup, put on top of the bowl full of soup 3 tablespoons yogurt and mint oil(mix in a bowl salt, olive oil and mint leaves). Enjoy!