Ingredients
- 4 medium zucchini, roughly chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable or chicken broth
- 1/2 cup fresh basil leaves, plus extra for garnish
- 1/4 cup fresh mint leaves
- Juice of 1 lemon
- 1/2 cup plain Greek yogurt
- Salt and freshly ground black pepper to taste
- 1/4 cup toasted pine nuts for garnish
Instructions
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In a large pot, heat olive oil over medium heat.
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Sauté onion until translucent, about 5 minutes.
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Add garlic and cook for another minute until fragrant.
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Add chopped zucchini and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until zucchini is tender.
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Remove from heat and add basil and mint leaves.
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Using an immersion blender or regular blender, purée the soup until smooth.
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Stir in lemon juice and Greek yogurt.
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Season with salt and pepper to taste.
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Chill the soup in the refrigerator for at least 2 hours or overnight.
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Before serving, give the soup a good stir. If it’s too thick, thin with a little cold water or broth.
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Serve cold, garnished with a drizzle of olive oil, fresh basil leaves, and toasted pine nuts.
Spoon into this cool, velvety Zucchini Summer Soup and let its refreshing flavors transport you to a sun-dappled garden on a perfect summer day. With its vibrant green color and harmonious blend of zucchini, herbs, and tangy yogurt, this soup isn’t just a meal – it’s a revitalizing experience that captures the essence of the season in every spoonful. Whether enjoyed as a light lunch or an elegant starter, it’s sure to become your new favorite way to beat the summer heat!
