Chilled Courgette and
Mint Soup

Cucumber is the traditional choice for chilled summer soup but courgettes are a great alternative and give a creamy but light soup, flecked with the dark green of the skin. Chill the soup for 3 to 4 hours for best results.

  • Gluten Free
  • Lactose Free
  • Vegetarian
  • Sugar Free
  • Soya Free
  • Yeast Free
  • Egg Free
  • Nightshade Free

Serves 4-6


  • 500g / 1lb 2oz medium-sized organic courgettes, trimmed and roughly chopped
  • 750ml / 3 cups strong allergy-free vegetable stock (bouillon)
  • 1 large organic garlic clove, crushed
  • 500ml / 2 cups plain unsweetened goat's yogurt
  • 2 heaped tablespoons chopped fresh mint
  • 2 heaped tablespoons chopped fresh parsley
  • 2 trimmed spring onions, sliced
  • 1 small garlic clove
  • Sea salt (optional) and freshly ground black pepper


  • Crushed ice cubes (use filtered water) and chopped fresh organic mint leaves to serve


Put the courgettes and stock (bouillon) in a pan. Bring to the boil and cook over medium heat for 10 minutes. Remove the pan from the heat and leave until the mixture is cold. Process the soup in a blender with the yogurt, mint, parsley, spring onions and garlic.

Transfer the soup to a serving bowl, season to taste and chill until needed. Just before serving, stir in crushed ice cubes and fresh mint.

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