Chilled courgette soup

Chilled courgette soup


3 people made this

About this recipe: 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.


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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