Creamy Zucchini & Mint Cold Soup

Name: Creamy Zucchini & Mint Cold Soup
Prep time: 20 min
Cook time: 15 min
Yield: 6

zucchini mint cold-soup summer refreshing vegetarian healthy light no-cook creamy

Soups

A refreshing chilled soup combining tender zucchini with fresh mint and creamy yogurt, perfect for hot summer days when you want something light yet satisfying.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 15

Ingredients

1kg2 lbs zucchini, chopped
2 tbsp2 tbsp extra virgin olive oil
1 medium1 medium onion, diced
2 cloves2 cloves garlic cloves, minced
500ml2 cups vegetable stock, chilled
250g1 cup Greek yogurt
40g1 cup fresh mint leaves
2 tbsp2 tbsp fresh lemon juice
1 tsp1 tsp lemon zest
1 tsp1 tsp sea salt
¼ tsp¼ tsp ground white pepper
1 small1 small cucumber, peeled and diced
125ml½ cup heavy cream (optional)
30g¼ cup pine nuts, toasted
for drizzlefor drizzle mint-infused oil (optional)
as neededas needed ice cubes for serving

Instructions

Heat 2 tbsp2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 medium1 medium onion and cook for 5 minutes until softened.
Add 2 cloves2 cloves garlic cloves and cook for another minute until fragrant.
Add 1kg2 lbs zucchini and cook for 8-10 minutes, stirring occasionally, until zucchini is tender but still bright green.
Remove from heat and let cool for 10 minutes. Add half the 40g1 cup fresh mint leaves leaves.
Transfer mixture to a blender. Add 500ml2 cups vegetable stock, 250g1 cup Greek yogurt, 2 tbsp2 tbsp fresh lemon juice, and 1 tsp1 tsp lemon zest. Blend until completely smooth.
Season with 1 tsp1 tsp sea salt and ¼ tsp¼ tsp ground white pepper. Add 125ml½ cup heavy cream (optional) if using for extra richness.
Transfer to a container and refrigerate for at least 2 hours until thoroughly chilled.
Before serving, stir in diced 1 small1 small cucumber and remaining 40g1 cup fresh mint leaves, finely chopped.
Taste and adjust seasoning. If soup is too thick, thin with cold water or stock.
Serve in chilled bowls, garnished with 30g¼ cup pine nuts, a drizzle of for drizzlefor drizzle mint-infused oil (optional), and as neededas needed ice cubes for serving if desired for extra chill.

Ingredients

id: zucchini metric: 1kg imperial: 2 lbs name: zucchini, chopped
id: olive_oil metric: 2 tbsp imperial: 2 tbsp name: extra virgin olive oil
id: onion metric: 1 medium imperial: 1 medium name: onion, diced
id: garlic metric: 2 cloves imperial: 2 cloves name: garlic cloves, minced
id: vegetable_stock metric: 500ml imperial: 2 cups name: vegetable stock, chilled
id: greek_yogurt metric: 250g imperial: 1 cup name: Greek yogurt
id: fresh_mint metric: 40g imperial: 1 cup name: fresh mint leaves
id: lemon_juice metric: 2 tbsp imperial: 2 tbsp name: fresh lemon juice
id: lemon_zest metric: 1 tsp imperial: 1 tsp name: lemon zest
id: salt metric: 1 tsp imperial: 1 tsp name: sea salt
id: white_pepper metric: ¼ tsp imperial: ¼ tsp name: ground white pepper
id: cucumber metric: 1 small imperial: 1 small name: cucumber, peeled and diced
id: cream metric: 125ml imperial: ½ cup name: heavy cream (optional)
id: pine_nuts metric: 30g imperial: ¼ cup name: pine nuts, toasted
id: mint_oil metric: for drizzle imperial: for drizzle name: mint-infused oil (optional)
id: ice_cubes metric: as needed imperial: as needed name: ice cubes for serving

Instructions

Heat {olive_oil} in a large pot over medium heat. Add {onion} and cook for 5 minutes until softened.
Add {garlic} and cook for another minute until fragrant.
Add {zucchini} and cook for 8-10 minutes, stirring occasionally, until zucchini is tender but still bright green.
Remove from heat and let cool for 10 minutes. Add half the {fresh_mint} leaves.
Transfer mixture to a blender. Add {vegetable_stock}, {greek_yogurt}, {lemon_juice}, and {lemon_zest}. Blend until completely smooth.
Season with {salt} and {white_pepper}. Add {cream} if using for extra richness.
Transfer to a container and refrigerate for at least 2 hours until thoroughly chilled.
Before serving, stir in diced {cucumber} and remaining {fresh_mint}, finely chopped.
Taste and adjust seasoning. If soup is too thick, thin with cold water or stock.
Serve in chilled bowls, garnished with {pine_nuts}, a drizzle of {mint_oil}, and {ice_cubes} if desired for extra chill.

Tips

Zucchini Selection: Choose small to medium zucchini for the best flavor and fewer seeds. Yellow summer squash works as a substitute.

Mint Freshness: Add most of the mint after cooking to preserve its bright flavor. Save the prettiest leaves for garnish.

Texture Options: For ultra-smooth soup, strain through a fine-mesh sieve after blending.

Make-Ahead: This soup tastes even better the next day as flavors meld. Can be made up to 3 days ahead.

Serving Temperature: Chill serving bowls in the freezer for 10 minutes before serving for the coldest presentation.

Garnish Ideas: Try crumbled feta, a dollop of yogurt, crispy prosciutto, or edible flowers for elegant presentation.