Chilled Mint Zucchini Soup

1. 1

   In a large saucepan, heat 1 tbsp oil. Cook onion over medium heat for 5 mins, until soft. Add garlic. Cook for 1 min. Add zucchini, cover and cook over low heat for 10 mins, until zucchini has softened. Add 5 cups water and mint. Season. Bring to a boil then cover, reduce heat to low and simmer for 20 mins. Let cool for 5 mins then puree until smooth. Chill for at least 4 hours, or overnight.

2. 2

   Preheat oven to 350u00b0F. Toss bread with remaining oil and lemon zest. Place on a baking tray and bake for 15 mins, until crisp and golden.

3. 3

   Serve chilled soup with croutons and extra mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.