Chilled courgette soup

    2 hours 25 min

    Perfect for the summer and quick to make. If you enjoy gazpacho or any other cold soups, you'll love this. Courgette combines with tomato, mint, basil and a touch of lemon juice for a fresh tasting soup.

    8 people made this

    Serves: 4 

    • 3 tablespoons olive oil, divided
    • 1 onion, finely chopped
    • 4 tomatoes, seeds removed and chopped
    • 6 sprigs fresh mint, divided
    • 3 courgettes, sliced
    • 1 tablespoon cornflour
    • salt and pepper to taste
    • 2 sprigs fresh basil
    • Lemon juice

    Prep:10min  ›  Cook:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr25min 

    1. Heat 2 tablespoons olive oil in a large saucepan. Sauté onion until translucent. Add the tomatoes and cook for 2 minutes, stirring constantly.
    2. Add 1 litre of water and bring to the boil. Add 4 sprigs of mint and the courgettes and allow to simmer, covered, for 15 minutes.
    3. Remove the mint. Dissolve the cornflour in some cold water and add to the soup. Thicken the soup over a strong heat, stirring constantly with a whisk. Season with salt and pepper and leave to cool.
    4. Chill soup 2 hours in the refrigerator. Before serving add lemon juice to taste and garnish with 1 tablespoon olive oil, basil leaves and the remaining mint.

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    Reviews in English (3)


    delicious  -  15 Sep 2018  (Review from Allrecipes US | Canada)


    Hi - are you supposed to puree this? Liked the flavor but mine didn't look like this.  -  12 Sep 2018  (Review from Allrecipes US | Canada)


    Made recipe as directed and did not care for it. Very bland and taste nothing like gazpacho soup.  -  15 Aug 2018  (Review from Allrecipes US | Canada)