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. Sauté Aromatics

   1. Heat olive oil in a large saucepan over medium heat.

   2. Add onion and a pinch of salt. Cook until soft and translucent, about 5–7 minutes.

   3. Add garlic and cook for an additional minute.

2. Cook Zucchini

   1. Add chopped zucchini and a pinch of salt.

   2. Cook for about 5 minutes, stirring occasionally, until the zucchini begins to soften.

3. Add Broth & Simmer

   1. Pour in the broth.

   2. Bring to a boil, then reduce heat and simmer uncovered for 10–15 minutes, until zucchini is tender but still bright green.

4. Blend Soup

   1. Remove from heat.

   2. Stir in mint leaves and lemon juice.

   3. Blend the soup in batches until silky smooth.

5. Chill

   1. Let the soup cool slightly, then transfer to the fridge to chill for at least 2 hours (up to 2 days).

   2. Taste and adjust seasoning with salt, pepper, or additional lemon juice if needed.

6. Serve

   1. Ladle soup into bowls.

   2. Garnish with a spoonful of crème fraîche, a few mint leaves, and a drizzle of olive oil or chili flakes if desired.