Directions:
- 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.
- Add remaining zucchini and water and simmer until zucchini is very tender, about 15 minutes.
- Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
- Stir in yoghurt, mint, and salt and pepper to taste.
- Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
- Before serving, season with salt and pepper, if necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.03 Kcal (331 kJ) | ||
| Calories from fat | 23.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 4% | |
|---|---|---|---|
| Cholesterol | 5.97mg | 2% | |
| Sodium | 33.4mg | 1% | |
| Potassium | 805.99mg | 17% | |
| Total Carbs | 8.03g | 3% | |
| Sugars | 2.3g | 9% | |
| Dietary Fiber | 2.9g | 12% | |
| Protein | 5.63g | 11% | |
| Vitamin C | 53.1mg | 88% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 90.1mg | 501% | |
| Calcium | 132.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 20.72 Kcal (87 kJ) | ||
| Calories from fat | 6.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.68g | 4% | |
|---|---|---|---|
| Cholesterol | 1.57mg | 2% | |
| Sodium | 8.76mg | 1% | |
| Potassium | 211.31mg | 17% | |
| Total Carbs | 2.1g | 3% | |
| Sugars | 0.6g | 9% | |
| Dietary Fiber | 0.76g | 12% | |
| Protein | 1.48g | 11% | |
| Vitamin C | 13.9mg | 88% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 23.6mg | 501% | |
| Calcium | 34.8mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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