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Cold Zucchini Soup
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Description
A perfect cold soup for the summer. An alternative to gazpacho soup. Easy to make, done in 15 minutes.
Ingredients
- 3 Tablespoons Olive Oil
- 1 whole Small Shallot, Chopped
- 1 bunch Coriander, Chopped
- 1 clove Garlic, Minced
- 4 sprigs Thyme
- 2 whole Zucchini, Chopped
- 2 cups Chicken Or Vegetable Stock
- 2 slices Laughing Cow Cheese
Preparation
In a small pan on medium heat, heat up olive oil. Once heated, add shallots and wait for them to get translucent before adding coriander, garlic and thyme. Stir occasionally so that garlic doesn’t burn.
Add zucchini. Make sure that all the pieces a well coated with oil. Add stock and let it simmer until zucchini is tender.
Turn off stove and put pot to the side with the lid open. After 10 minutes, with a hand mixer, add cheese to the soup and blend everything together.
Once everything is well blended, let it cool completely. Put in a serving bowl and in the fridge for a least 1 hour.
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