Spicy Zucchini Soup
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
4 tablespoons extra virgin olive oil
1 onion, finely chopped
1/2 jalapeño chile , seeds, stems and ribs removed and discarded, chopped
3 chopped garlic cloves
2 pounds chopped zucchini , about 5-6 cups
1 1/2 cups chopped day-old bread
3 cups chicken broth
1 cup water
1/2 cup fresh mint leaves , loosely packed, chopped
1/2 cup fresh cilantro, loosely packed, chopped
2 teaspoons lemon juice
Salt, to taste
Pepper, to taste
Lemon wedges , optional
Directions
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. Cook the garlic and zucchini. 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.
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 . 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.