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Five Minute Zucchini Soup

Five Minute Zucchini Soup

This zucchini soup, which comes together in under five minutes, is the perfect dinner for those summer nights when it is just too hot and/or too humid to cook or eat yet one still feels the need to punctuate the evening with something to eat.

I used lemon verbena in the soup because I had a glut of it to get through as well as some garlic chives (and their blossoms for garnish), but this soup is infinitely adaptable -- basil, mint and dill would all work here, as would spring onion, shallot or red onion. The only constant is that you need a good blender or Vitamix.

1 medium zucchini, ends cut off, cut into rough chunks

1/3 cup Greek yogurt

Juice from 1/2 lemon

2 tsps whatever herb you are using, roughly chopped

1 scant Tbsp whatever allium you are using, roughly chopped

Salt to taste

Place all the ingredients in the blender and blend until smooth.

You can garnish this with more of the herb that you used, or a drizzle of olive oil.


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