A cold soup perfect for summer. An alternative to gazpacho soup. Easy to make, done in 15 minutes.
- 3 tablespoons Olive oil
- 1 whole Small shallot, chopped
- 1 bunch Cilantro, chopped
- 1 clove minced garlic
- 4 strands Thyme
- 2 whole Zucchini, chopped
- 2 cups Chicken Or Vegetable Broth
- 2 slices Laughing cow cheese
In a small skillet over medium heat, heat the olive oil. Once heated, add the shallots and wait for them to become translucent before adding the cilantro, garlic and thyme. Stir occasionally so the garlic doesn’t burn.
Add zucchini. Make sure all the pieces are well coated with oil. Add broth and simmer until zucchini is tender.
Turn off the stove and set the pan aside with the lid open. After 10 minutes, using a hand mixer, add the cheese to the soup and mix everything together.
Once everything is well mixed, let cool completely. Place in a serving bowl and refrigerate for at least 1 hour.