Cool Down With Chilled Courgette and Mint Soup

When the mercury rises and the sweat pours, it’s those little things that make all the difference. A glass of chilled water by the bedside, a cool towel across your forehead, ice and a slice in your water bottles… but why stop there.

In this weather The Hungry Cyclist Lodge garden is also working hard and so to keep my guests  as cool as a cucumbers, I knocked together this chilled soup to a cycling picnic. Using fresh courgettes, onions and potatoes from the garden, the recipe is inspired by some ideas I am plotting for my Chef on Wheels Bike Tour with the great Jody Adams in Provence at the end of the month.

Serves 6



  1. Add the butter to a warm pan.
  2. Melt and add the shallots, potatoes and courgette.
  3. Cook until the shallots and translucent and the courgettes starting to yellow.
  4. Season with a large pinch of salt and a few cracks of black pepper.
  5. Pour over the stock and bring to a simmer.
  6. Now float the mint of the surface and leave it steep with a cover over the pan for an hour.
  7. Once cool, blend contents with a hand blender or in a magimix.
  8. Leave in the fridge overnight and serve chilled with a dash of cream and an ice cube.

Serving Suggestions for Cold Soups:

Wine Recommendation: Petit Chablis

This entry was posted on Saturday, August 10th, 2013 at 8:13 am and is filed under Bourgogne, Cycling & Food In Burgundy, french garden, Garden, Gourmet Cycling, Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. Both comments and pings are currently closed.