Turn fresh zucchini into soup with mint, cilantro, and jalapeno.
Serve it hot or cold!
This soup is made for such occasions.
Elise Bauer
The soup gets pureed.
I like it just as well chilled as hot.
How To Store and Freeze
The soup will keep refrigerated for up to a week.
Serve chilled from the fridge, or heat it up on the stovetop or in the microwave.
you’re able to freeze this soup for up to three months.
Thaw overnight in the fridge, and reheat gently on the stovetop to serve.
If the soup looks separated after thawing, puree it in a blender or food processor again.
Zucchini in Everything!
And if the skin is thick or tough, peel it and discard the peels.
If you use uncooked potatoes, you may need to simmer the soup a little longer.
Don’t like mint or cilantro?
Try substituting with basil or parsley.
Add the garlic and zucchini to the pan and saute for another 3 to 4 minutes, stirring often.
Add the bread, broth, and water, and bring to a simmer.
Reduce the heat to low and simmer gently for 20 minutes.
Remove the soup from the heat.
Add the mint and cilantro (if using).
Puree in a blender or food processor until smooth, working in batches if necessary.
(you’re free to also use an immersion blender.)
Return the soup to the pot.
Add the lemon juice, along with salt and pepper to taste.
Garnish with lemon wedges and sprigs of mint or cilantro.
Serve hot or chilled.
Keeps for up to a week in the fridge.
