This refreshing soup is unbelievably easy to make. To chill it quickly, place the soup bowl inside a larger bowl, then fill the larger bowl with ice and water. For really smooth texture, strain the soup before serving.
- Pour the water into a saucepan fitted with a steamer and bring to a boil. Place the courgettes in the steamer, set over the boiling water, cover and steam for 15 minutes. Remove from the heat, and allow to cool for about five minutes. Do not drain the steaming water.
- While this is cooling add the dried mint and let it soak in the steaming water.
- Place the courgettes in a food processor fitted with the steel blade or use hand blender, add salt and steaming water with mint and puree until smooth. Scrape into a bow. Whisk in the yogurt, pepper, lemon juice and (optional) garlic. Taste and adjust salt. Chill in the refrigerator or in an ice bath.
- Pour the cold soup through a medium strainer into a bowl. In order to extract maximum flavor, use a rubber spatula to press the soup against the strainer and to scrape soup from the outside. (leave out this step if you prefer your soup bit chunky)
- 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 courgette will soften. Rinse and pat dry. Ladle the soup into bowls and garnish with several slices of courgette and a sprinkle of slivered mint leaves.
This is best served on the day it’s made — but that shouldn't prevent you from enjoying leftovers for lunch the next day, especially if it’s made without the optional garlic.
The original recipe called for 3 tablespoons of fresh mint to be mixed into yogurt but I don't really like mint too much and I didn't have fresh mint so I found my variation acceptable to my taste.
If you are going to blend the soup in food processor it might be advisable to do it in parts.
Courgette = Zucchini (for my US friends)