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      RECIPE TITLE "Chilled Zucchini Mint Soup" recipe from: Classic Zucchini Cookbook, Third Edition

    yieldsServes 6-8 time--- difficultyeasy

    The bright green color is part of what makes this soup so appealing and refreshing. It must be eaten the day it is prepared, or the color will be lost.


    • 1 tablespoon butter
    • 1 cup diced onion
    • 4 cups sliced zucchini
    • 1 cup chicken broth, vegetable broth, or water
    • 1/3 cup chopped fresh mint leaves, plus sprigs of mint to garnish
    • 1/2 teaspoon salt
    • 2 1/2 cups buttermilk


    1. In a medium-sized saucepan, melt the butter over medium-high heat. Add the onion and sauté until softened, 3 to 5 minutes.

    2. Add the zucchini and broth. Cover and simmer for 10 to 15 minutes, until the zucchini is soft.

    3. Remove from the heat and cool slightly. Process the soup in a blender or food processor until smooth. Add the chopped mint and salt; process just to mix.

    4. Pour the soup into a large bowl; stir in the buttermilk. Chill the soup, covered, in the refrigerator for several hours.

    5. Serve chilled, garnished with sprigs of mint.

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