Soupe Froide de Courgettes au Fromage de Chèvre (Cold Zucchini Soup with Goat Cheese)

Goat cheese, zucchini, and mint are a great refreshing combination in this chilled green soup.

Serves: 4Hands-on: 35 minutesTotal: 2 hours 35 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 4 small organic zucchini, diced
  • 2 Tbsp. olive oil, divided
  • 1 onion, peeled and diced
  • 1 garlic clove, diced
  • 1 cup chicken stock
  • 3 cups water
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 2 Tbsp. fresh mint, minced, and 8 mint leaves
  • 5 oz. goat cheese

Directions

  • Reserve half of the diced zucchini in a bowl.
  • In a large saucepan, heat 1 tablespoon olive oil on medium-high heat, and add the diced onion. Stir well for about 3 minutes, until they become transparent. Then add the diced garlic (green part discarded), and half of the diced zucchini. Stir well and brown slightly for 2 minutes.
  • Cover with chicken stock and water, add salt and pepper, stir well and cook for 20 minutes on low heat. Pour into a blender. Add the minced mint. Process well for about 4 minutes. Pour the puréed soup in a serving bowl.
  • Heat a nonstick skillet over medium-high heat, add 1 tablespoon of olive oil, and the other half of the diced zucchini. Cook them slowly for 5 minutes, stirring and reducing the heat if necessary. Then pour in the bowl, cover with plastic wrap, and put in the refrigerator for at least 2 hours.
  • Five minutes before serving, crumble the goat cheese over the soup and stir. Decorate with mint leaves on the top.

Recipe Information

Serves: 4

Ingredients

  • 4 small organic zucchini, diced
  • 2 Tbsp. olive oil, divided
  • 1 onion, peeled and diced
  • 1 garlic clove, diced
  • 1 cup chicken stock
  • 3 cups water
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 2 Tbsp. fresh mint, minced, and 8 mint leaves
  • 5 oz. goat cheese

Directions

  • Reserve half of the diced zucchini in a bowl.
  • In a large saucepan, heat 1 tablespoon olive oil on medium-high heat, and add the diced onion. Stir well for about 3 minutes, until they become transparent. Then add the diced garlic (green part discarded), and half of the diced zucchini. Stir well and brown slightly for 2 minutes.
  • Cover with chicken stock and water, add salt and pepper, stir well and cook for 20 minutes on low heat. Pour into a blender. Add the minced mint. Process well for about 4 minutes. Pour the puréed soup in a serving bowl.
  • Heat a nonstick skillet over medium-high heat, add 1 tablespoon of olive oil, and the other half of the diced zucchini. Cook them slowly for 5 minutes, stirring and reducing the heat if necessary. Then pour in the bowl, cover with plastic wrap, and put in the refrigerator for at least 2 hours.
  • Five minutes before serving, crumble the goat cheese over the soup and stir. Decorate with mint leaves on the top.

Nutrition Information

Nutrition Information
Amount per serving
Calories200
Total Fat15g
Saturated Fat7g
Cholesterol20mg
Sodium840mg
Total Carbohydrate7g
Dietary Fiber2g
Sugars4g
Protein10g