Cold Zucchini Soup

If you’re looking for a refreshing and easy-to-make soup, then this cold zucchini soup recipe is perfect for you. This recipe doesn’t require cooking and can be done in just a few minutes. It’s light, healthy and perfect for a hot summer day.

Ingredients:

• 2 medium zucchinis, roughly chopped
• 2 green onions, roughly chopped
• 1 garlic clove, minced
• 2 cups of plain yogurt
• 1/4 cup of fresh mint leaves, chopped
• 1/4 cup of fresh parsley leaves, chopped
• 1/4 cup of fresh lemon juice
• Salt and pepper, to taste

Instructions:

1. In a blender or food processor, combine zucchinis, green onions, garlic, yogurt, mint, parsley, lemon juice, salt and pepper.
2. Puree until smooth and creamy.
3. Transfer the soup into a bowl and refrigerate until cold, at least 1 hour.
4. Serve in individual bowls and garnish with additional mint or parsley leaves.
5. You can also drizzle some olive oil on top if you like.

Verdict: This cold zucchini soup is a healthy and delicious way to beat the summer heat. It’s refreshing, light, and easy to make. The addition of mint and parsley gives it a fresh and herbaceous flavor that pairs perfectly with the creamy yogurt and zucchinis. It’s an excellent starter or a light lunch option.

Serving suggestions: Serve this soup cold with some crackers or bread on the side. You can also add some chopped cucumbers or cherry tomatoes on top for an extra crunch.