Usuba
Zucchini Puree Soup with Mint and Cilantro
Delicate soup with the aroma of fresh mint and cilantro. Served hot or chilled. Cilantro can be omitted to taste.
- Total
- 30 min
- Standard serving
- 652.2 g
1
Ingredients
Total 13- Olive oil
15 ml≈ 1 tbsp - Onion
37.5 g≈ 1/4 pcs - Jalapeño pepper
1.56 g - Garlic
2.25 g≈ 3/4 clove - Zucchini
250 g - Stale white bread
75 g≈ 3 slice - Water
62.5 ml≈ 4 tbsp - Vegetable Broth
187.5 ml≈ 3/4 cup - Chopped mint leaves
8.75 g≈ 4 tbsp - Chopped cilantro (coriander)
8.75 g≈ 3 tbsp - Lemon juice
2.5 ml≈ 1/2 tsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Heat olive oil in a pot over medium heat. Add finely chopped onion and jalapeño pepper without seeds and ribs. Sauté for 4–5 minutes until the onion becomes soft, without browning.
Add minced garlic and diced zucchini. Sauté, stirring, for 3–4 minutes until soft. Salt to taste.
- 2
Step 2
Add the bread cut into small pieces, pour in vegetable broth and water. Bring to a boil, reduce heat and simmer for 20 minutes.
- 3
Step 3
Remove the pan from heat. Add mint and cilantro. Blend the soup with an immersion blender until smooth puree.
- 4
Step 4
Add lemon juice. Season with salt and freshly ground black pepper to taste.
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