Zucchini and Mint Gazpacho

Ingredients
(Serves 4 - 6)

• 2 tbsp olive oil

• 1 small yellow onion, chopped

• 2 garlic cloves, minced

• 4 medium zucchini (about 2 lbs), chopped

• 3 cups vegetable broth (or chicken broth, if preferred)

• ¼ cup fresh mint leaves, loosely packed (plus extra for garnish)

• 1 tbsp lemon juice (more to taste)

• Salt and freshly ground black pepper, to taste

• Crème fraîche or Greek yogurt, for garnish

• Optional: drizzle of good olive oil or a few chili flakes for heat

Instructions

1. Heat olive oil in a large saucepan over medium heat. Add the onion with a pinch of salt and cook, stirring occasionally, until soft and translucent, about 5–7 minutes. Add the garlic and cook for another minute.

2. Stir in the chopped zucchini and a pinch of salt. Cook for about 5 minutes, until the zucchini starts to soften.

3. Pour in the broth and bring to a boil. Reduce the heat and let the soup simmer, uncovered, for 10–15 minutes, until the zucchini is tender but still bright green.

4. Remove the soup from heat and stir in the mint leaves and lemon juice. Blend in batches until silky smooth.

5. Allow the soup to cool slightly, then transfer to the fridge to chill for at least 2 hours (or up to 2 days). Taste and adjust seasoning with salt, pepper, or more lemon juice if needed.

6. Ladle the chilled soup into bowls and garnish with a spoonful of crème fraîche, a few mint leaves, and a drizzle of olive oil or a sprinkle of chili flakes, if desired.