Chilled Minted Zucchini Soup
Chilled soups make good summer eating.
Steps
In a medium saucepan heat oil over medium-low heat until hot but not smoking and saut one third of the zucchini , stirring occasionally , until golden.
Add remaining zucchini and water and simmer until zucchini is very tender , about 15 minutes.
Cool mixture slightly and in a blender puree in batches until smooth , transferring to a bowl.
Stir in yoghurt , mint , and salt and pepper to taste.
Chill soup , covered , at least until cold , about 6 hours , and up to 1 day.
Before serving , season with salt and pepper , if necessary.
Ingredients
extra virgin olive oil, zucchini, water, plain yogurt, fresh mint leaves