CHILLED ZUCCHINI-YOGURT SOUP WITH FRESH MINT
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
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
ZUCCHINI-MINT SOUP
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
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 SOUP
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.
Provided by topfgucker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 2h35m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 163 calories, Carbohydrate 16.3 g, Fat 10.7 g, Fiber 3.8 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 65.1 mg, Sugar 7.9 g
CHILLED MINTED ZUCCHINI SOUP
Make and share this Chilled Minted Zucchini Soup recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan heat oil over medium-low heat until hot but not smoking and sauté 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 (after that, it will lose its fresh taste).
- Before serving, season with salt and pepper, if necessary.
YOGURT MINT SOUP
A delicious and heart warming soup that will leave you wanting more.
Provided by lcannom
Categories Soup
Yield 4
Number Of Ingredients 10
Steps:
- Rinse and drain the rice. In a large pot bring the water, bouillon, rice, and two pinches of salt to a boil. Cook until the rice is tender.
- In a small bowl, mix the yogurt, milk or buttermilk, egg yolk, and flour until combined. Take a few spoonfuls of the hot liquid from the pot and incorporate into the yogurt mixture. Slowly add the yogurt mixture to the pot while stirring continuously. Cook for an additional 10 minutes.
- Melt the butter in a small skillet and add the dried mint. Cook and stir until fragrant. Add the butter mixture to the soup pot or place a spoonful as topping to each bowl.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 32.1 g, Cholesterol 68.8 mg, Fat 6.8 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 3.9 g, Sodium 426.5 mg, Sugar 10.1 g
CHILLED ZUCCHINI SOUP
Categories Soup/Stew Vegetable Appetizer Quick & Easy Zucchini Summer Chill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.
- Add zucchini, zest, salt, and pepper and cook, stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes.
- Purée zucchini mixture, including zest, along with parsley and dill in a blender (in 2 batches if necessary) until smooth (use caution when blending hot liquids). Transfer to a metal bowl, then set bowl into a larger bowl of ice and cold water (to quick-chill). Cool, stirring occasionally, about 20 minutes.
- Stir in buttermilk and season with salt.
CHILLED MINTED ZUCCHINI SOUP
Categories Soup/Stew Dairy Herb Vegetable Freeze/Chill Quick & Easy Yogurt Summer Chill Gourmet
Yield Makes about 5 1/2 cups, serving 4 as a first course
Number Of Ingredients 5
Steps:
- In a 31/2- to 4-quart heavy saucepan heat oil over moderately high heat until hot but not smoking and sauté one third 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 purée in batches until smooth, transferring to a bowl. Stir in yogurt, 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.
CHILLED ZUCCHINI-YOGURT SOUP WITH FRESH MINT
Make and share this Chilled Zucchini-Yogurt Soup With Fresh Mint recipe from Food.com.
Provided by MarielC
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour the water into 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 for 15 minutes. Remove from the heat, and allow to cool for about five minutes. Do not drain the steaming water.
- Place half the zucchini in a food processor fitted with the steel blade, add 3/4 teaspoon salt, and puree until smooth. Add half the steaming water, then 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 in the refrigerator or in an ice bath.
- Pour the cold soup through a medium strainer into a bowl. In order to extract maximum flavor, use a rubber spatula to press the soup against the strainer and to scrape soup from the outside.
- 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 : Calories 160.6, Fat 3.3, SaturatedFat 1.9, Cholesterol 11, Sodium 1030.1, Carbohydrate 22.6, Fiber 3.1, Sugar 17.6, Protein 12.9
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