Ingredients
4tbspextra virgin olive oil
1onion,finely chopped
½jalapeno chile,or more to taste, seeds, stems and ribs removed and discarded, chopped
3clovesgarlic,chopped
2lbszucchini,(about 5 to 6 cups), chopped, skin on
1½cupsday old bread,or 1 cup rice or cooked or uncooked potatoes, chopped
3cupschicken broth,use vegetable broth for vegetarian or vegan option
1cupwater
½cupfresh mint leaves spearmint,loosely packed, chopped
½cupfresh cilantro,loosely packed, chopped, optional
2tsplemon juice
salt,to taste
pepper,to taste
lemon wedges,for garnish, optional
Preparation
Heat the olive oil in a large pot over medium-high heat. Add the onion and the chopped jalapeño, and sauté for 4 to 5 minutes until the onions are translucent, but not browned.
Cook the garlic and zucchini. Add the garlic and zucchini to the pan and sauté for another 3 to 4 minutes, stirring often. Sprinkle with salt.
Add the bread, broth, and water, and bring to a simmer. Reduce the heat to low and simmer gently for 20 minutes.
If using uncooked potatoes instead, simmer a little longer, depending on what kind of potatoes is used.
Remove the soup from the heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. (Alternatively, use an immersion blender.)
Return the soup to the pot. Add the lemon juice, along with salt and pepper to taste.
Garnish with lemon wedges and sprigs of mint or cilantro. Serve hot or chilled. Keeps for up to a week in the fridge.
