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Cold Zucchini Soup with Fresh Mint and Goat Cheese


  • 1.5 kg of zucchini (preferably small and firm)
  • 2 tbsp of olive oil
  • Pepper
  • Salt
  • 300 g of fresh goat cheese (type chavroux or from the deli)
  • 1 bouquet of fresh mint (ideally small peppermint)


  1. Wash and roughly cut the zucchinis. There is no need to peel them. Steam them for 15 minutes. They must be cooked but not mushy.
  2. Let them cool.
  3. Once the zucchinis are cold, mix them with the fresh goat cheese, mint leaves, and olive oil. Salt and pepper according to your taste. The soup should be smooth and fluid. It can be thinned with a little water according to taste. Serve cold.


  • 1 ladle
  • 1 immersion blender
  • 1 heating blender
  • 1 peeler
  • 1 kitchen knife
  • 1 blender
  • 1 electric slow cooker
  • 1 heating blender
  • 1 cherry pitter