Perfect for the summer and quick to make. If you enjoy gazpacho or any other cold soups, you'll love this. Zucchini combines with tomato, mint, basil, and a touch of lemon juice for a fresh tasting soup.
Ingredients
- olive oil: 3 Tbsp (divided)
- onion: 1 piece (chopped)
- tomato: 4 piece (chopped, fresh)
- water: 4 cups
- sprigs fresh mint: 6 piece (divided)
- zucchini: 3 piece (sliced)
- cornstarch: 1 Tbsp
- water: 1 Tbsp (cold)
- salt and pepper: (to taste)
- lemon juice: 1 tsp (to taste)
- sprigs fresh basil: 2 piece
Metric Conversion
Stages of cooking
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Heat 2 tablespoons olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes and cook for 2 minutes, stirring constantly.
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Pour water into the saucepan and bring to a boil. Add 4 sprigs of mint and zucchini. Reduce heat to low and simmer soup, covered, for 15 minutes. Remove mint.
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Stir together cornstarch and cold water and add to the soup. Increase heat to medium and whisk cornstarch mixture so soup thickens. Season with salt and pepper. Remove from heat and set aside to cool.
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Chill soup in the refrigerator until cold, about 2 hours. Before serving, add lemon juice and garnish with remaining mint, basil, and remaining olive oil.
