Zucchini and mint cold soup - gluten free

Publié le par Alice de la Croix

Deliciously fresh! Preparation Time: 15 min Ingredients (6 to 8 bowls, depending on the size of the zucchini) 3 or 4 zucchini 4 tablespoons of plain yogurt 6 mint leaves (or more) 2 tablespoons olive oil 3 pinches of cumin Salt and pepper Preparation of the recipe: 1. Wash the zucchini, and cut them into small cubes. Keep one round slice per guest. 2. Cook for 4 minutes in salted boiling water, strain and let them cool. 3. Wash the mint leaves and dry them. Keep one mint leave per guest. 4. Mix zucchini with yoghurt, cumin, mint, olive oil, pepper and salt. Pour the preparation in small bowls or glass. 5. Add one slice zucchini and one leave mint on top of each bowl and serve chilled. Do not make this soup over 2 hours in advance, as zucchini’s skin sometimes gets bitter.

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