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Carlota Fariña


I was really looking forward to enjoying these sunny days and be outdoors for more time! So now I am totally in the mood for a light and refreshing food, like this zucchini cold soup with yogurt and mint I prepared last Monday. It’s so delicious and quick to prepare! It also could not be simpler. 

You literally just whirl everything in a blender and that’s it! I love to top it with extra mint and pine nuts for some crunch. And if you want to make this vegan, you could totally skip the yogurt, and it would work. It may not be quite as thick but it should be just as delicious!



125 ml (½ cup) natural yogurt  

100 ml (½ cup) cold water

30 mint leaves

2 medium zucchini

2 tbsp. EVOO

One ripe avocado 

The juice of a lemon

Pine nuts

Salt to taste



Peel and cut the zucchini and place them in a blender with the sliced avocado. Add the juice of the lemon, yogurt, olive oil, water, salt, and mint leaves. Blend well. If you want your soup more liquid, add extra cold water. 

Allow to cool in the fridge for at least one hour, then serve in bowls with a few pine nuts and min leaves on top. 

Buon appetito!


More refreshing ideas here

This recipe was adapted from Magazine Premiaty


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