Soupe froide courgette, chèvre frais, menthe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat olive oil in a large pot over medium heat until shimmering

Add chopped onion and minced garlic; sauté until translucent, about 3-4 minutes

Stir in diced zucchini and cook for another 5 minutes

Pour in vegetable broth and bring to a simmer

Reduce heat and cook until zucchini is tender, about 10 minutes

Remove from heat and let cool slightly

Blend the soup until smooth using an immersion blender or a standard blender

Stir in heavy cream and lemon juice; season with salt and black pepper to taste

Chill the soup in the refrigerator for at least 1 hour

Serve cold, garnished with fresh herbs

Cooking Techniques

Spice Level:

Allergens