Chilled Zucchini Mint Soup with Goat Cheese
Refreshing, satisfying and healthy – bookmark this recipe to make all Summer long! This chilled Zucchini Mint Soup features in-season zucchini blended with tangy goat cheese and fragrant mint: a delicious (and wildly unique) flavor combo. It has a wonderfully creamy texture from the zucchini and goat cheese, while the mint brings a cooling freshness. This is a quick and easy recipe, perfectly suited for summer entertaining or laid-back dinners. Picking the zucchini This recipe is great to make do with the abundance of zucchini in the Summer. For this…
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2.2 lbs (1.5kg) small zucchini, washed and roughly chopped
- ½ tsp salt
- 300g unripened goat cheese
- 2 tbsp (30ml) extra virgin olive oil + more for drizzling
- ½ tsp freshly ground black pepper
- ½ bunch fresh mint, stemmed
Instructions
- 1
Step 1 – In a large pot over medium heat, add the roughly chopped zucchini with the salt and 1-inch of water. Place a lid on and steam the zucchini for about 10 minutes. Remove from the heat once the zucchini has softened, but not yet broken apart. Let the zucchini cool completely in the pot.
- 2
Step 2 – Add 250g of goat cheese, 2 tablespoons of olive oil, black pepper and the mint (reserve a few leaves for garnish). Blend the soup (with a hand blender or in a processor) until smooth. If the soup is too thick for your liking, add some water while you blend (1/4 cup at a time). The soup should remain fairly thick and creamy. Taste and adjust seasoning (salt, pepper) if needed.
- 3
Step 3 – Chill the soup for at least 1 hour in the fridge before serving, to ensure the flavors have melded. For serving, ladle the soup into individual bowls. Top with the remaining 50gr of goat cheese (crumbled), a few mint leaves and a drizzle of olive oil.