Chilled Zucchini Mint Soup with Goat Cheese

 Cool, creamy, and packed with fresh summer flavors, this Chilled Zucchini Mint Soup is your next go-to recipe for the warmer months! Combining the mellow, velvety texture of in-season zucchini with the tangy richness of goat cheese and the refreshing burst of fragrant mint, this dish is a flavor adventure like no other.

The creamy base, courtesy of the zucchini and goat cheese, is perfectly complemented by the cooling notes of mint, making every spoonful a delightful escape from the heat. Whether you’re hosting a summer soirée or enjoying a relaxed dinner on the patio, this quick and simple recipe is sure to impress. Bookmark it now for an irresistibly fresh addition to your seasonal repertoire!

Ingredients

• 2.2 lbs (1.5kg) small zucchini, washed and roughly chopped
• ½ tsp salt
• 300g unripened goat cheese
• 2 tbsp (30ml) extra virgin olive oil + more for drizzling
• ½ tsp freshly ground black pepper
• ½ bunch fresh mint, stemmed

Instructions

1. Step 1 – In a large pot over medium heat, add the roughly chopped zucchini with the salt and 1-inch of water. Place a lid on and steam the zucchini for about 10 minutes. Remove from the heat once the zucchini has softened, but not yet broken apart. Let the zucchini cool completely in the pot.
2. Step 2 – Add 250g of goat cheese, 2 tablespoons of olive oil, black pepper and the mint (reserve a few leaves for garnish). Blend the soup (with a hand blender or in a processor) until smooth. If the soup is too thick for your liking, add some water while you blend (1/4 cup at a time). The soup should remain fairly thick and creamy. Taste and adjust seasoning (salt, pepper) if needed.
3. Step 3 – Chill the soup for at least 1 hour in the fridge before serving, to ensure the flavors have melded. For serving, ladle the soup into individual bowls. Top with the remaining 50gr of goat cheese (crumbled), a few mint leaves and a drizzle of olive oil.

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