Chilled zucchini and feta soup

Chilled Zucchini and Feta Soup: A Refreshing Summer Delight
Looking for a light and refreshing soup to beat the summer heat? Look no further than this chilled zucchini and feta soup recipe! Packed with fresh ingredients and bursting with flavor, this soup is the perfect way to cool down on a hot day.

Ingredients (serves 4):

- 4 medium zucchinis, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup crumbled feta cheese
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 1/4 cup fresh lemon juice
- Salt and pepper, to taste

Cooking Tips:

- For a smoother soup, use an immersion blender to puree the ingredients directly in the pot.
- If you prefer a chunkier soup, puree only half of the ingredients and leave the other half as is.
- Chill the soup in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.

Instructions:

1. In a large pot, sauté the chopped zucchini, onion, and garlic over medium heat until softened, about 5-7 minutes.
2. Add the vegetable broth and bring the mixture to a boil. Reduce the heat and let simmer for 10-15 minutes, or until the zucchini is tender.
3. Remove the pot from the heat and let cool for a few minutes. Using an immersion blender, puree the soup until smooth.
4. Stir in the crumbled feta cheese, chopped mint and parsley, and lemon juice. Season with salt and pepper to taste.
5. Chill the soup in the refrigerator for at least 2 hours before serving.
Appearance and Taste:
This chilled zucchini and feta soup is a beautiful light green color and has a smooth, creamy texture. The flavors are bright and refreshing, with a subtle tanginess from the feta cheese and lemon juice. The fresh herbs add a pop of flavor and color, making this soup as visually appealing as it is delicious.
Type of Dish: Chilled Soup
Main Ingredients: Zucchini, Feta Cheese, Vegetable Broth