Chilled Zucchini and Basil Soup with Mint Yogurt

A light, creamy zucchini soup with basil that needs no long cooking time and tastes good even on hot days. The cool mint yogurt and the toasted almonds add freshness and bite.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 600 g Zucchini
• 1 pc Onion
• 1 pc Garlic clove
• 3 tbsp Olive oil
• 500 ml Water
• 1 bunch Basil
• 0.5 bunch Mint
• 300 g Plain yogurt (3.5% fat)
• 1 pc Lemon (juice)
• 30 g Sliced almonds
• 1 tsp Salt
• Pepper

Method

1. Finely dice or chop the onion and garlic. Wash the zucchini and roughly dice it.
2. Sweat the onion and garlic in 2 tbsp olive oil over medium heat for about 3 minutes, until translucent.
3. Add the zucchini, sauté briefly, pour in the water, season with salt and simmer for about 8 minutes, until the zucchini is soft.
4. Remove from the heat, add half of the basil and purée the soup finely. Let it cool for about 10 minutes, then chill in the refrigerator.
5. Toast the sliced almonds in a dry pan over medium heat until golden brown, then remove and let cool.
6. Finely chop the mint and stir it together with the yogurt, lemon juice and a pinch of salt.
7. Season the cold soup with salt and pepper. Serve topped with a dollop of mint yogurt, the toasted almonds, the remaining basil and 1 tbsp olive oil.