Orange And Zucchini Cold Soup Recipes

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes and cook for 2 minutes, stirring constantly.
• Pour water into the saucepan and bring to a boil. Add 4 sprigs of mint and zucchini. Reduce heat to low and simmer soup, covered, for 15 minutes. Remove mint.
• Stir together cornstarch and cold water and add to the soup. Increase heat to medium and whisk cornstarch mixture so soup thickens. Season with salt and pepper. Remove from heat and set aside to cool.
• Chill soup in the refrigerator until cold, about 2 hours. Before serving, add lemon juice and garnish with remaining mint, basil, and remaining olive oil.

Steps:

• In a casserole, cook the shallots in oil at medium heat for about 5 minutes. Add ginger and zucchini. Cook 5 minutes more.
• Add the chicken stock and cook at medium heat, 10 minutes. Add orange zest. Remove from the heat and let cool down.
• Purée in blender.
• Let cool. Add the yogurt, salt and pepper.
• Put in fridge. Adjust seasonning and serve cold.