Name: Cold zucchini, mint, and feta soup
Prep time: 20 min
Cook time: 35 min
Yield: 4 people
Cuisine: France
Ingredients: 1 kg ofzucchini; 20 leaves ofmint; 150 g offeta; 2 pods ofgarlic; olive oil; salt, pepper

Cold zucchini, mint, and feta soup

appetizers creamy soups and clear soups

Updated on 20 March 2024 by

doubichou

5 reviews 4.1 : Very good

Diet

Lactose-free

Level

Easy

Preparation

20 minutes

Cooking

35 minutes

Wait

4 hours

If you're looking for a refreshing and light recipe idea for a summer meal, this cold zucchini, mint, and feta soup is just the thing for you!

It’s also easy to make and requires just a few ingredients. It’s a unique alternative to gazpacho, which is tomato-based.

I really like the feta in this recipe for its rich, meaty texture, but feel free to experiment with different cheeses: mascarpone for a creamier, more indulgent touch, or mozzarella for a milder flavor.

And for a completely plant-based recipe, you can replace the cheese with diced silken tofu.

For

people

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1 kg of zucchini
20 leaves of mint
150 g of feta
2 pods of garlic
olive oil
salt, pepper

1
Rinse and dice the zucchini, then sauté them in a Dutch oven with a splash of olive oil.
2
Peel the garlic and add it to the zucchini. Sauté for 10–15 minutes over medium heat, stirring frequently, until the zucchini just begins to brown.
3
Cover the zucchini with boiling water and simmer, covered, for 20 minutes.
4
Once the zucchini are cooked, blend them in a food processor with their cooking liquid until the mixture is smooth and creamy. Add the mint leaves and blend again.
5
Let it cool, then refrigerate for at least 2 hours.
6
Just before serving, dice the feta and divide it among the plates. You can also place the feta in bowls so that guests can serve themselves.