Spicy Zucchini Soup
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 onion
- 1/2 chile jalapeño
- 3 cloves garlic
- 2 pounds zucchini
- 1 1/2 cups bread
- 3 cups chicken stock
- 1 cup water
- 1/2 cup mint leaves
- 1/2 cup fresh cilantro
- 2 teaspoons lemon juice
- Salt
- Pepper
- Lemon wedges
Shop ingredients
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Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and the chopped jalapeño, and sauté for 4 to 5 minutes until the onions are translucent, but not browned.
- Add the garlic and zucchini to the pan and sauté for another 3 to 4 minutes, stirring often. Sprinkle with salt.
- Add the bread, broth, and water, and bring to a simmer. Reduce the heat to low and simmer gently for 20 minutes. (Note: If you're using uncooked potatoes instead, you may need to simmer a little longer, depending on what kind of potatoes you use.)
- Remove the soup from the heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. (You can also use an immersion blender.)
- Return the soup to the pot. Add the lemon juice, along with salt and pepper to taste.
- Garnish with lemon wedges and sprigs of mint or cilantro. Serve hot or chilled. Keeps for up to a week in the fridge.
Source
Original recipe: View Original
