20 August 2007

{SOUPE FROIDE DE COURGETTES A LA MENTHE} When I was a little girl you couldn’t have paid me to eat a courgette (zucchini), much less a cooked one, and come to think of it, that went for most other vegetables that weren’t served raw! Now I naturally can take no responsibility for this fact and must blame it on inherited genes…. as my mother, 5 years old, sitting at the dinner table, was known to secretly hind her unwanted vegetables under the rim of her plate! Her master plan was working well, until my grandmother cleared the table… 

My palate has developed a little since then and after moving to Geneva, thanks to my fiancé, courgettes have become one of my favourite veggies. So I was thrilled when he decided to make this soup for dinner, and have since slightly modified the original ‘ELLE à table’ recipe used.

NOTE: This recipe must be made ONLY  1 hour in advance of serving! Otherwise the skins of the courgettes turn and give the soup a bitter taste.


  • 4 small firm courgettes (approx. 480g chopped)
  • 180g natural yoghurt
  • 8 fresh mint leaves
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander seeds
  • pinch of hot red chilli ( I use sambal ulek (oelek) an Indonesian hot red chilli sauce made with small red chillies, salt & vinegar)
  • salt and pepper to taste
  1. First put a kettle of water (approx. 1/2L) on to boil. While waiting, wash the courgettes well, removed the tops and bottoms, then cut into small bite size pieces and place in a saucepan or heat proof bowl.
  2. Next pour the boiling water over the courgettes and leave to stand for 5 minutes. Now drain the courgettes and cool them in cold water for another 5 minutes. Wash and dry the mint leaves.
  3. In a mixing bowl, combine the cooked courgettes, yoghurt, olive oil and mint and blend.
  4. Once well blended add the cumin, coriander, chilli, salt and pepper to taste. (The original recipe called for much less spice but I felt the taste was improved by adding a little more plus the coriander)
  5. Divide the soup evenly between the glasses and place in the fridge to chill for 1 hour. Serve cold with a little fresh natural yoghurt on top. I sometimes sprinkle the top with sumac

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