Spicy Zucchini Soup
If you are using extra large zucchini, scoop out and discard the seeds first.
- Serves 4
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 1/2 jalapeno chile (seeds, stems and ribs removed), chopped
- 3 chopped garlic cloves
- 2 pounds chopped zucchini (skin on)
- 1 1/2 cups chopped day-old bread
- 3 cups chicken broth or vegetable broth
- 1 cup water
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh cilantro (optional
- 2 teaspoons lemon juice
- Salt and Pepper
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and jalapeno chile and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with salt.
- Add the bread, broth, and water, and bring to a simmer. Reduce heat and simmer gently for 20 minutes.
- Remove from heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. Or use an immersion blender.
- Return the soup to the pot. Add the lemon juice, and salt, and pepper to taste.
- Garnish with lemon wedges and sprigs of mint or cilantro.
Serve hot or chilled. Keeps for a week in the fridge.
(via SimpleRecipes.com)
