Chilled Minted Zucchini Soup

1. 1

   In a 31/2- to 4-quart heavy saucepan heat oil over moderately high heat until hot but not smoking and saute one third zucchini, stirring occasionally, until golden.

2. 2

   Add remaining zucchini and water and simmer until zucchini is very tender, about 15 minutes.

3. 3

   Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.

4. 4

   Stir in yogurt, mint, and salt and pepper to taste.

5. 5

   Chill soup, covered, at least until cold, about 6 hours, and up to 1 day.

6. 6

   Before serving, season with salt and pepper if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.