Chilled Minted Zucchini Soup

• extra virgin olive oil↗1 teaspoon
• zucchini1 1⁄4 lbs

  sliced thin

• water↗3 cups
• plain yogurt↗3⁄4 cup

  whisked until smooth

• fresh mint leaves↗1⁄4 cup

  washed well,spun dry,and chopped fine

Step-by-step instructions

1. 1

   In a medium saucepan heat oil over medium-low heat until hot but not smoking and sauté one third of the zucchini, stirring occasionally, until golden.

2. 2

   Add remaining zucchini and water and simmer until zucchini is very tender, about 15 minutes.

3. 3

   Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.

4. 4

   Stir in yoghurt, mint, and salt and pepper to taste.

5. 5

   Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).

6. 6

   Before serving, season with salt and pepper, if necessary.