We’re going into the cold season in San Francisco (summer), yet beautiful vegetables are simply abundant. Whereas I used to make salads in the summer in Boston, I have taken to making soups now. This zucchini and mint soup is easy, light, and delicious. I use water because a stock will cover up the pure flavor of the zucchini and the mint. Serves about three as mains; 4-6 as starters.
Ingredients
4-5 baby zucchinis, quartered lengthwise and diced
1/2 medium onion, diced
1-2 cloves garlic, crushed
1 tbsp olive oil
About 2 cups water
Loose handful of mint
Salt and pepper to taste
In a pot large enough to sautee zucchini easily, heat olive oil over medium heat. Add onions and garlic and sautee until onions become translucent, about 3-4 minutes. Add zucchini and cook, stirring often, ensuring even cooking. When it zucchini starts to soften, add enough water to just cover zucchini. Cook over medium heat for about 10 minutes. Taste and season with salt and pepper. Remove from heat. Using a hand blender, puree soup into rough texture, leaving some chunks. If using blender, roughly puree half. Place back in soup pot. Roughly tear mint and stir in.
You can serve this at room temperature. Add a dollop of creme fraiche if readily available.
Oooh, I am trying this ASAP.