Cold zucchini, mint, and feta soup
Serves : 4 people
Preparation : 20 minutes
Cooking : 35 minutes
Wait : 4 hours
Ingredients
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1 kg of zucchini
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20 leaves of mint
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150 g of feta
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2 pods of garlic
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olive oil
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salt, pepper
Instructions
Rinse and dice the zucchini, then sauté them in a Dutch oven with a splash of olive oil.
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.
Cover the zucchini with boiling water and simmer, covered, for 20 minutes.
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.
Let it cool, then refrigerate for at least 2 hours.
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.
Notes