Best Zucchini Mint Soup Recipes

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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

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

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

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 CREAM OF ZUCCHINI SOUP WITH MUSSELS AND FRESH MINT



Chilled Cream of Zucchini Soup with Mussels and Fresh Mint image

Provided by Christophe Beaufront

Categories     Soup/Stew     Milk/Cream     Mint     Mussel     Zucchini     Spring     Chill     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

5 tablespoons olive oil
1 large onion, chopped
1 large carrot, chopped
3 garlic cloves, minced
3 fresh thyme sprigs
4 cups chicken stock or canned low-salt chicken broth
2 cups dry white wine
2 1/4 pounds fresh mussels, scrubbed, debearded
2 1/4 pounds zucchini, trimmed, cut into 1/2-inch pieces (about 7 cups)
1/2 cup whipping cream
1/4 cup chopped fresh mint

Steps:

  • Heat 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, garlic, and thyme; sauté until vegetables are tender, stirring occasionally, about 10 minutes. Add 4 cups stock and wine; bring to boil. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Using slotted spoon, transfer mussels to large bowl; cool slightly. Remove mussels from shells; cover and refrigerate until ready to use. Strain stock mixture and any accumulated mussel liquid into medium bowl; discard vegetables.
  • Heat remaining 3 tablespoons oil in heavy large skillet over medium heat. Add zucchini; sauté until tender but not brown, about 20 minutes. Add 2 1/2 cups strained stock. Bring to boil. Cool slightly. Puree zucchini soup in batches in blender until smooth. Transfer to large saucepan; mix in cream. Thin with more strained stock, if desired. Reserve any remaining stock for another use. Season with salt and pepper. Refrigerate until cold, about 4 hours. (Soup and mussels can be made 6 hours ahead. Cover separately; keep chilled.)
  • Divide zucchini soup among 6 bowls. Top each with mussels, dividing equally. Sprinkle with mint.

CHILLED ZUCCHINI-YOGURT SOUP WITH FRESH MINT



CHILLED ZUCCHINI-YOGURT SOUP WITH FRESH MINT image

Categories     Soup/Stew     Yogurt

Yield 4-6 people

Number Of Ingredients 11

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, pressed or mashed to a paste in a mortar and pestle (optional)
For garnish:
1 small zucchini, sliced paper-thin
4 mint leaves, cut in thin slivers

Steps:

  • 1. 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. 2. 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. 3. 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. 4. 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. Yield: Serves four to six Advance preparation: This is best served on the day it's made - but that shouldn't prevent you from enjoying leftovers for lunch the next day, especially if it's made without the optional garlic.

ZUCCHINI MINT SOUP



ZUCCHINI MINT SOUP image

Categories     Soup/Stew     Vegetable

Yield 2-4

Number Of Ingredients 10

SIMPLE SOLUTION: The switch of seasons can be tricky. We might be ogling our fall sweaters, but it's 83 degrees out today and the zucchini keeps on coming and coming and coming. It's so easy to rush into the next season before the present one has called it quits-but what about all that zucchini? In the kitchen the trick is to use some of summer's flavors, but in dishes that pay heed to the crisp weather that will soon be taking its place.
Ingredients
2 teaspoons olive oil
4 shallots, or 1 large white onion, peeled and diced
2 cloves garlic, peeled and chopped
3 medium zucchini, roughly diced into cubes
2 cups organic milk (for a vegan version, use water or nut milk)
1 vegetable stock cube
2 handfuls of fresh mint
salt and pepper to taste

Steps:

  • 1. In a large pan saute the onion in olive oil over medium heat until soft. 2. Add garlic and zucchini and sauté quickly, no more than one minute. 3. Add milk and vegetable stock cube and bring to a boil, cover, reduce heat, and let simmer five minutes. 4. Remove from heat, and stir in mint (reserving a few sprigs for garnish). 5. Puree in a blender in batches (remember that hot foods in a blender tend to pop up, so cover tightly). If you like a little texture, leave some of the soup chunky. 6. Season to taste with salt and pepper. 7. Serve in bowls garnished with remaining mint.

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