This tasty soup is practical in two different respects. First of all it is served chilled, so it’s bound to cool you down during the hazy days of July and August. Plus, just how many zucchini breads can one person make? It’s another way to use up all that zucchini from your garden (or your neighbor’s).Makes 6 servings
- 1 tablespoon olive oil
- 1 1/2 cups zucchini, seeds removed
- 3 cups chicken or vegetable stock
- 3/4 cup cup plain yogurt
- 1/4 cup fresh mint leaves, finely chopped
In a saucepan, saute zucchini until tender. Add the stock and bring to a simmer. Cool mixture slightly and puree in a blender until smooth. Stir in yogurt and mint, seasoning with salt and pepper to taste. Allow to cool completely and serve.
Recipe by Lorain County Community College Culinary Arts Institute.