Chilled Zucchini Bisque
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 4 h. 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 onion (chopped)
- 6 cups Zucchini (roughly chopped)
- ½ tsp dried mint
- 3 cups vegetable stock
- mint
- 0.333 cup Coconut yogurt
- 1 cup Almond milk
- 2 cups Ice (to serve)
- salt
- freshly ground peppers
Preparation steps
1.
Heat the oil in a large saucepan set over a medium heat until hot. Add the onion and cook gently for about 2-3 minutes until softened, and then add the courgette and dried mint.
2.
Cover and cook over a gentle heat for about 10 minutes until the courgettes are softened but not coloured. Pour in the stock and cook until boiling, and then reduce to a gentle simmer for a further 10 minutes.
3.
Roughly chop some mint leaves and stir into the soup. Blend in a food processor until smooth and then return the soup to the saucepan.
4.
Return to a gentle simmer and stir in the coconut milk yoghurt and almond milk. Season to taste with salt and pepper.
5.
Pour into a bowl, cover, and chill for 4 hours until cold. To serve, pour the soup over ice-filled glasses. Serve with a garnish of mint sprigs.
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