The favorite — make that only — cold soup in my recipe repertoire, this dish is a summer staple. While the inspiration for the recipe came from my Mom (as is usually the case, she's such a fantastic cook), I was the one to make the delicious discovery of adding fresh mint to the mix. The result is next-level.
See all zucchini recipes.
- 2 small leeks, whites only, diced
- Olive oil
- 4 zucchini, quartered and diced
- 2 tablespoons curry powder
- 32 ounces chicken broth
- 15-20 fresh mint leaves, roughly chopped
- Juice of 1 lemon
- Salt, to taste
- Pepper, to taste
In a large soup pot over medium-low heat, sauté the leeks in olive oil for about 2-3 minutes. Add in the zucchini and curry powder and toss to coat.
Add chicken broth to the pot, cover with a lid, and let simmer for about 20 minutes, or until the zucchini are soft. Once the zucchini are fully cooked remove the pot from the heat. Add in the mint and blend using an immersion blender or transfer to a blender until smooth and thick. Add lemon juice and season with salt and pepper to taste.
Place in the refrigerator to chill (although it's perfectly delicious eaten hot) and when ready, serve.