Spicy Zucchini Soup Written by ryannimilwich on March 12, 2020 in Soups Jump to RecipePrint Recipe Print Spicy Zucchini Soup 0 from 0 votes Recipe by Elise Bauer Course: SoupsCuisine: AmericanDifficulty: Easy Servings4servingsPrep time15minutesCooking time40minutesTotal time55minutes Here’s another delicious way to use fresh zucchini: Turn it into a spicy soup with mint, cilantro, and jalapeño. Serve it hot or cold! Ingredients 4 Tbsp Extra Virgin Olive Oil1 Onion, finely chopped1/2 Jalapeno Chile, seeds, stems and ribs removed and discarded, chopped3 Cloves Garlic, chopped2 Pounds Zucchini, chopped1 1/2 Cups Day Old Bread, chopped3 Cups Chicken Broth1 Cup Water1/2 Cup Fresh Mint Leaves1/2 Cup Fresh Cilantro, loosely packed, chopped2 Tsp Lemon Juice Salt and Pepper to taste Lemon Wedges for garnish Directions Sauté the onions and jalapeño: 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 and liquids: Add the bread, broth, and water, and bring to a simmer. Reduce the heat to low and simmer gently for 20 minutes. (Note: If you’re using uncooked potatoes instead, you may need to simmer a little longer, depending on what kind of potatoes you use.) Purée the soup: 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. (You can also use an immersion blender.) Add lemon juice, salt, pepper: Return the soup to the pot. Add the lemon juice, along with salt and pepper to taste. Garnish and serve: Garnish with lemon wedges and sprigs of mint or cilantro. Serve hot or chilled. Keeps for up to a week in the fridge. Notes If you are using extra large zucchini, scoop out and discard the seeds first. And if the skin is thick or tough, peel it and discard the peels. Don’t like mint or cilantro? Try substituting with basil or parsley.