Soups

Summer zucchini soup


Ingredients for Making Summer Zucchini Soup

  1. Zucchini young (or zucchini) 500-600 grams
  2. Onion 1 piece
  3. Fresh tomatoes 4 pieces
  4. Olive oil 3 tablespoons
  5. Fresh mint 4 sprigs
  6. Starch 1 tablespoon
  7. Salt to taste
  8. Ground black pepper to taste
  9. Lemon juice to taste
  10. Pure water 1 liter (plus 2 tablespoons for starch dilution)
  • Main ingredients: Onion, Zucchini, Tomato
  • Serving 4 servings

Inventory:

A pan with thick walls, a lid, a ladle, a wooden spatula, a kitchen knife, a cutting board, a tablespoon, a cup, a brush for washing vegetables.

Cooking summer zucchini soup:

Step 1: Prepare the zucchini.


Place the zucchini in the sink and rinse it thoroughly with warm running water, a sponge or a soft brush, removing even adhering dirt. Such thorough cleaning is necessary because we will not peel vegetables. Just cut the ends on both sides, divide each young zucchini lengthwise in half, and then cut each half into small cubes.

Step 2: Prepare the onion.


Peel the onion, cut off the ends on both sides and rinse the vegetable under a cold stream of water. Rinse the knife as well, and then chop the onion into small cubes.

Step 3: Prepare the tomatoes.


Rinse the tomatoes, as well as the zucchini, very carefully, remove the stalks and cut out the seals that remained in their place. Cut the prepared tomatoes into very small pieces.

Step 4: Prepare the mint.


Rinse the mint with warm water, shake off excess moisture.

Step 5: Cooking Summer Zucchini Soup.


Preheat in a pan 2 tablespoons olive oil and put onion slices in it. All the while stirring, fry it over medium heat until soft. Then pour the tomatoes and continue cooking for another 2 minutes. Do not forget to stir.

Following the tomatoes, pour into the pan 1 liter water. Turn on the heat and bring the soup to a boil. Add slices of zucchini and sprigs of mint, boil again, then reduce heat, cover the pan with a lid and continue cooking 15 minutes or until the vegetables are completely soft.
While the soup is boiling, dilute the starch in a cup, pouring it 2 dining rooms tablespoons of cold water. Stir the mixture thoroughly.

When the soup has boiled for a sufficient amount of time, open it and carefully remove the sprigs of mint. After this, pour the starch mixed with water into the pan and continue to cook the soup until thickened. At the same time, the broth should be stirred all the time, without leaving the stove.
Remove the thickened soup from the heat, add salt and black ground pepper to taste, mix again. Cool the contents of the pan to room temperature, and then put everything to cool in the refrigerator, at least for 2 hours.

Step 6: Serve the summer zucchini soup.


Summer soup from zucchini is served only chilled, pour it on portioned plates, add a little olive oil and lemon juice to each, if necessary, pepper and salt and decorate with greens at the end. Now try and enjoy the summer taste of cold soup from young zucchini. And it’s so nice that when eating such a yummy, you don’t have to worry about the figure at all.
Enjoy your meal!

Recipe Tips:

- You can decorate the prepared summer soup from zucchini with fresh leaves of mint and basil.

“Of course, this summer soup can be made not only from young zucchini, but in this case, do not forget to peel the skin off, since it is too stiff and therefore inedible.

- Sometimes one chopped garlic clove is added to the summer zucchini soup for taste.