Perfect for the summer and quick to make If you enjoy gazpacho or any other cold soups youll love this Zucchini combines with tomato mint basil and a touch of lemon juice for a fresh tasting soup
Prep Time
2 hrs
Dificult
Medium
Servings
2 hrs 35 mins
Ingredients
Instructions
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
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