Chilled Zucchini Soup

Ingredients

• 3 tablespoons olive oil, divided
• 1 onion, finely chopped
• 4 fresh tomato, seeded and chopped
• 4 cups water
• 6 sprigs fresh mint, divided
• 3 zucchini, sliced
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• salt and pepper to taste
• 1 teaspoon lemon juice, or to taste
• 2 sprigs fresh basil

Steps

1. In a large saucepan over medium heat, heat 2 tablespoons olive oil. Cook the onion for about 5 minutes, until soft and translucent, then add the tomatoes and cook for 2 minutes while stirring constantly.
2. Add the water to the saucepan and bring to a boil. Put in 4 sprigs of mint and the zucchini, lower the heat to low, and simmer the soup, covered, for 15 minutes. Take out the mint.
3. Mix the cornstarch with the cold water and add it to the soup. Raise the heat to medium and whisk the cornstarch mixture into the soup until it thickens. Season with salt and pepper, then take off the heat and leave to cool.
4. Refrigerate the soup for about 2 hours, until cold. Add the lemon juice before serving and garnish with the remaining mint, the basil, and the remaining olive oil.