Zucchini and Fresh Mint Cold Soup

Looking for a new way to use zucchini? Try this simple chilled soup for lunch or dinner. The fresh mint adds a refreshing flavor.

Servings: 2

Ingredients:

• 1 large zucchini
• 2 garlic cloves
• 2 shallots
• 3 tablespoons olive oil
• 2 cups vegetable broth
• 10 fresh mint leaves
• 1 tablespoon white cheese (such as mozzarella or Monterey Jack)
• Salt
• Ground black pepper

Directions:

1. Clean and cut the zucchini into cubes. Set aside. Peel and mince the garlic and shallots.
2. In a saucepan on low heat, heat the olive oil and add the garlic and chopped shallots. Add the zucchini and broth. Mix well and simmer for 20 minutes in a partially covered pan.
3. Remove the pan from the heat and stir in the mint. Add the cheese and season to taste with salt and pepper. Mix well.
4. Let cool before refrigerating for at least 1 hour, then chill for about 4 hours.
5. Serve chilled.
6. Note: For a creamier soup, you may blend the soup with a hand blender. You may also substitute a dollop of low-fat plain yogurt or sour cream in place of cheese.

This recipe is courtesy of Gourmandize.com.