Chilled Zucchini Mint Soup With Goat Cheese Recipe

I absolutely adore this recipe because it’s a refreshing twist on the classic soup, with the fresh mint and creamy Greek yogurt perfectly complementing the zucchini’s subtle flavor. Plus, it’s incredibly easy to whip up and makes for a perfect light meal or a standout starter that’s sure to impress your friends.

Treat yourself to a rejuvenating bowl of my Chilled Zucchini Mint Soup with Goat Cheese. It’s a perfect dish for sunny days or anytime you’d like to chill.

I adore the way spiralized zucchini and fresh mint provide a visually stunning and nutritious base. The tang of the whipped goat cheese and yogurt provides luxurious contrast.

I often make a big batch of this soup and sip it all week. It’s easy to make, pretty to behold, and good for you.

Ingredients

Zucchini:
This adaptable vegetable has very few calories and boasts a wealth of antioxidants.

It serves up plenty of dietary fiber and helps you digest your food.

Olive Oil:
Olive oil, which is abundant in healthy monounsaturated fats, has properties that promote heart health and reduce inflammation.

Mint Leaves:
The mint plant, especially the variety known as Mentha spicata (spearmint), gives an incredibly fresh, aromatic, and flavorful essence.

Not only does this make it a nice touch in your dishes, but it also aids in digestion and gives an aromatic and flavored punch to your dishes.

Yogurt:
Adding creaminess and a pleasant tang to the soup is Greek yogurt.

It is a good source of protein and probiotics.

Goat Cheese:
A creamy texture and a tasty, tangy flavor come from goat cheese, which also happens to be a good source of protein and calcium.

Ingredient Quantities

• 3 medium zucchinis, chopped
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/4 cup fresh mint leaves
• Salt to taste
• Black pepper to taste
• 1/2 cup yogurt (preferably Greek)
• 1/4 cup crumbled goat cheese
• Mint leaves for garnish
• Extra virgin olive oil for drizzling

Instructions

1. Warm 2 tablespoons of olive oil in a large pot over medium heat. Toss in the chopped onion and cook until it turns glassy and soft, about 5 minutes.

2. Put the minced garlic into the pot and sauté for another minute until its perfume is released.

3. In the pot, combine the chopped zucchini and stir well. Cook for 5 minutes.

4. Add the vegetable broth and season with salt and black pepper to taste. Bring the works to a boil, then reduce the heat and let the concoction simmer for about 15 minutes until the zucchinis are pliable.

5. Take the pot off the heat and allow it to cool a bit.

6. Pour the soup into a blender, toss in the fresh mint leaves, and blend until smooth. You might need to do this in batches.
1. Working in batches, blend together the soup and mint until very smooth.

7. Combine the yogurt with the other ingredients. Season with salt and pepper as needed.

8. Let the soup cool in the refrigera­tor for at least 2 hours, or until completely cold.

9. Prior to serving, sprinkle each bowl of soup with some crumbled goat cheese.

10. Add mint leaves and a drizzle of extra virgin olive oil. Serve chilled.

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Cutting board
4. Chef’s knife
5. Garlic press (optional, for mincing garlic)
6. Measuring spoons
7. Measuring cups
8. Blender
9. Ladle
10. Refrigerator
11. Bowls for serving

FAQ

• Q: Can I use another type of squash instead of zucchini?A: Yes, you can substitute zucchinis with other varieties of summer squash, but they may have a flavor and texture that varies slightly.
• Q: Is it necessary to chill the soup before serving?It is suggested that the drink be chilled, as this really brings out the refreshing quality and allows the flavors to meld together. However, it could also be served at a slightly warmer temperature, if that were preferred.
• Q: Can a different cheese be used instead of goat cheese?A: Feta cheese is a terrific substitute as it instills a zesty flavor, but play around with whatever cheese you like best.
• Q: Is Greek yogurt necessary, or can I use regular yogurt?A: Richer taste and thicker texture ensure that Greek yogurt is always an ideal choice for this soup. You can still use regular yogurt, but the result won’t be quite the same. If you go this route, make a note to yourself to eat with a spoon, not a straw.
• Q: Can this soup be made vegan?A: Absolutely, you can substitute the yogurt with a non-dairy option such as coconut yogurt, and then select a vegan cheese or forgo it completely.
• Q: How long can the soup be stored?A: The soup can be kept in an airtight container in the refrigerator for as long as 3 days. Serve after stirring well.
• Q: What can I use as a garnish instead of mint leaves?B: If you do not have mint, fresh basil or parsley can be good alternatives to garnish.

Substitutions and Variations

2 tablespoons coconut oil
2 cloves of garlic, reduced to 1 teaspoon of garlic powder
3 cups chicken broth

3 cups vegetable broth
1/2 cup sour cream → 1/2 cup yogurt (preferably Greek)
1/4 cup crumbled feta cheese

Pro Tips

1. For an enhanced depth of flavor, roast the zucchinis in the oven at 400°F (200°C) for about 15-20 minutes before adding them to the soup. This process caramelizes the zucchinis and adds a richer taste.

2. To create a creamier texture, substitute half of the vegetable broth with coconut milk or heavy cream. This will give the soup a silky consistency while maintaining its refreshing qualities.

3. Using an immersion blender directly in the pot can make the blending process easier and less messy, allowing for a smoother pot-to-bowl transition.

4. To intensify the minty freshness, consider adding a small handful of fresh basil leaves while blending with the mint. This combination will enhance the herbal aroma and flavor profile.

5. For a bit of texture contrast, reserve a small portion of the chopped zucchini and add it back after blending for a slight crunch, or garnish with toasted pine nuts or pumpkin seeds for an added nutty flavor.