Chilled Mint Zucchini Soup - cooking recipe

Ingredients

2 tbsp extra virgin olive oil
1 None white onion, chopped
2 cloves garlic, finely chopped
2 1/4 lb zucchini, roughly chopped
1 handful fresh mint leaves, plus extra to serve
2 thick slices white bread, crusts removed, cut into 1/3 inch cubes
1/2 None lemon, zested

Preparation

In a large saucepan, heat 1 tbsp oil. Cook onion over medium heat for 5 mins, until soft. Add garlic. Cook for 1 min. Add zucchini, cover and cook over low heat for 10 mins, until zucchini has softened. Add 5 cups water and mint. Season. Bring to a boil then cover, reduce heat to low and simmer for 20 mins. Let cool for 5 mins then puree until smooth. Chill for at least 4 hours, or overnight.
Preheat oven to 350\u00b0F. Toss bread with remaining oil and lemon zest. Place on a baking tray and bake for 15 mins, until crisp and golden.
Serve chilled soup with croutons and extra mint.