Chilled Zucchini-Yogurt Soup with Fresh Mint
Updated Nov. 15, 2022
- Total Time
- 45 minutes, plus refrigeration
- Rating
- Comments
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Ingredients
- 2pounds zucchini, sliced
- 2cups water
- Salt (1½ to 2 teaspoons)
- 3cups plain low-fat yogurt
- 3tablespoons finely chopped mint
- Freshly ground pepper
- 2tablespoons fresh lemon juice
- 1garlic clove, mashed to a paste in a mortar and pestle, or put through a press (optional)
- 1small zucchini, sliced paper-thin
- 4mint leaves, cut in thin slivers
For Garnish
Nutritional analysis per serving (6 servings)
117 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 9 grams protein; 786 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the water in the bottom of a saucepan fitted with a steamer and bring to a boil. Place the zucchini in the steamer, set over the boiling water, cover and steam 15 minutes. Remove from the heat and allow to cool for about 5 minutes. Do not drain the steaming water.
- Step 2
Place half the zucchini in a food processor fitted with the steel blade, add ¾ teaspoons salt, and puree until smooth. Add half the steaming water and pulse until smooth. Scrape into a bowl, and repeat with the remaining zucchini and steaming water, and another ¾ teaspoon salt. Scrape into the bowl with the first batch. Whisk in the yogurt, the chopped mint, pepper, lemon juice, and optional garlic. Taste and adjust salt. Chill, either in the refrigerator or in an ice bath.
- Step 3
Strain the cold soup through a medium strainer into a bowl. Use a rubber spatula to press the soup against the strainer and to scrape the soup off the outside of the strainer, to extract maximum flavor and to get as much soup through as you can.
- Step 4
Toss the thinly sliced zucchini garnish with a generous pinch of salt and place in a strainer set over a bowl, or in the sink. Let sit for 15 minutes. The zucchini will soften. Rinse and pat dry. Ladle the soup into bowls and garnish with several slices of zucchini and a sprinkle of slivered mint leaves.
Private Notes
Comments
Another delicious Martha Rose Shulman recipe. I used half the salt while adding an extra small clove of garlic: The lemon juice, garlic, and yogurt give the soup a nice tang without more salt.
I've done a variation of this for years, especially when my zukes hide from me and end up as giants. Instead of steaming, I just slice them lengthwise, scrape out the seeds, chop them roughly, and then sautee them in some olive oil with onion, garlic, homemade stock (either chicken or veg), red pepper, salt and black pepper, a sprinkle of cumin, dill or mint (dictated by what's in the garden). Once cooled, I add a tub of yogurt and smooth it all out with my immersion blender. YUM.
I used half mint and half dill, more garlic, and also skipped the straining. Very tasty.
I thought this was delicious and easy to make. Followed directions with a few small tweaks: added only 2 cups of yogurt (all I had) and didn’t strain because I like a little texture in my soup. But a lovely summer soup. I’ll make it again.
Don’t use a bamboo steamer because the water will boil away
Blended all the zucchini at once in a Vitamix instead of a food processor. Easier to clean. Then I just whirred the remaining ingredients in. I considered straining before cooling to have less mass to cool. All that that strained out were small pieces of zucchini peel, though. I’m not sure that straining was necessary.