The easy recipe for cold zucchini and feta soup, for lazy evenings

I don’t know about you, but as soon as the sun makes its grand return in May, I dream of colorful, delicious and vitamin-packed cold soups.

Often sold at exorbitant prices on supermarket shelves, these summer soups are still very easy and quick to prepare, provided you have a blender.

The proof, with this zucchini and feta cheese soup, which will delight your taste buds after just 10 minutes of preparation and just over half an hour of cooking.

Read also: The spring (and seasonal) recipe for asparagus, pea and feta quiche

Ingredients for the cold courgette and feta soup (for 2 people)

• 4 zucchini
• 200g feta
• 1 onion
• Juice of ½ lemon
• 3 sprigs of mint
• 5 stalks of basil
• 300ml of water
• 1 tablespoon of olive oil
• 1 vegetable stock cube (optional)
• salt and pepper

Cold Zucchini and Feta Soup Recipe

• In a skillet, saute the onion in the olive oil for 3 minutes, until translucent.
• Add the courgettes cut into slices and brown them for 5 minutes.
• Add water, bouillon cubes. Cover and cook over low heat for about twenty minutes, until the zucchini slices are cooked. Let cool.
• In a blender, add the zucchini, feta, lemon juice, mint and basil leaves. Mix until you get a homogeneous mixture. If necessary, adjust the consistency by adding water.
• Season with salt and pepper and refrigerate until the soup is very cold.
• When serving, garnish the soup with crumbled feta cheese and/or mint or basil leaves.

Enjoy your meal !