Chilled Minty Courgette Soup Recipes

ZUCCHINI-MINT SOUP

Zucchini-Mint Soup image

You can also serve this soup cold or at room temperature. Puree it in batches to prevent overflow (particularly because you do so while it's hot), if needed. You can stir in a small amount of water to thin the soup after pureeing it, if you like.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 25m

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil
1 medium white onion, finely chopped (about 1 1/4 cups)
1 small garlic clove, crushed with the flat side of a large knife
Coarse salt
3 medium zucchini (about 1 1/2 pounds), thinly sliced crosswise
1 1/4 cups homemade or low-sodium store-bought chicken stock
2 tablespoons thinly sliced mint leaves

Steps:

Heat oil in a medium saucepan over medium heat. Add onion, garlic, and 3/4 teaspoon salt. Cook, stirring often, until onion is translucent, about 2 minutes. Add zucchini; cook, stirring occasionally, until skins turn bright green, about 3 minutes. Add stock and 1 cup water; bring to a boil. Reduce heat to medium-low. Simmer, partially covered, until zucchini is tender, about 12 minutes. Let cool slightly.
Puree zucchini mixture in a food processor. Return to pan. Stir in 1 tablespoon mint. Season with salt, if desired. Sprinkle with remaining tablespoon mint. Serve immediately. Keep warm on stove over medium-low heat, if necessary.

CHILLED ZUCCHINI-YOGURT SOUP WITH FRESH MINT

Chilled Zucchini-Yogurt Soup with Fresh Mint image

This refreshing summer soup is unbelievably easy. You can chill it down quickly in an ice bath (place the bowl with the soup in it into a larger bowl and fill the larger bowl with ice and water). Make sure to strain it for the best texture.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

2 pounds zucchini, sliced
2 cups water
Salt (1 1/2 to 2 teaspoons)
3 cups plain low-fat yogurt
3 tablespoons finely chopped mint
Freshly ground pepper
2 tablespoons fresh lemon juice
1 garlic clove, mashed to a paste in a mortar and pestle, or put through a press (optional)
1 small zucchini, sliced paper-thin
4 mint leaves, cut in thin slivers

Steps:

Place the water in the bottom of a saucepan fitted with a steamer and bring to a boil. Place the zucchini in the steamer, set over the boiling water, cover and steam 15 minutes. Remove from the heat and allow to cool for about 5 minutes. Do not drain the steaming water.
Place half the zucchini in a food processor fitted with the steel blade, add 3/4 teaspoons salt, and puree until smooth. Add half the steaming water and pulse until smooth. Scrape into a bowl, and repeat with the remaining zucchini and steaming water, and another 3/4 teaspoon salt. Scrape into the bowl with the first batch. Whisk in the yogurt, the chopped mint, pepper, lemon juice, and optional garlic. Taste and adjust salt. Chill, either in the refrigerator or in an ice bath.
Strain the cold soup through a medium strainer into a bowl. Use a rubber spatula to press the soup against the strainer and to scrape the soup off the outside of the strainer, to extract maximum flavor and to get as much soup through as you can.
Toss the thinly sliced zucchini garnish with a generous pinch of salt and place in a strainer set over a bowl, or in the sink. Let sit for 15 minutes. The zucchini will soften. Rinse and pat dry. Ladle the soup into bowls and garnish with several slices of zucchini and a sprinkle of slivered mint leaves.

Nutrition Facts : @context http, Calories 111, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 782 milligrams, Sugar 13 grams

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