Cool Zucchini and Tomato Soup

1. 1

   Heat 2 tablespoons olive oil in a large saucepan over medium heat and cook the onion until soft and translucent, about 5 minutes. Add the tomatoes and cook for 2 minutes, stirring constantly.

2. 2

   Pour water into the saucepan and bring it to a boil. Add 4 sprigs of mint and the zucchini. Reduce the heat to low and simmer the soup, covered, for 15 minutes. Remove the mint.

3. 3

   Stir the cornstarch and cold water together and add it to the soup. Increase the heat to medium and whisk the cornstarch mixture so the soup thickens. Season with salt and pepper. Remove from the heat and set aside to cool.

4. 4

   Chill the soup in the refrigerator until cold, about 2 hours. Before serving, add the lemon juice and garnish with the remaining mint, basil, and the remaining olive oil.

• Calories 303.78 kcal Moderate
• Protein 6.42 g Moderate
• Carbs 46.74 g Moderate
• Total Fat 10.82 g Moderate
• Saturated Fat 1.61 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 756.82 mg High
• Fiber 12.34 g Good Source
• Sugar 22.82 g High
• Added Sugar 9.97 g Moderate
• Calcium 104.05 mg Low Source
• Iron 2.45 mg Moderate
• Potassium 1123.14 mg Good Source
• Vitamin A 303.44 mcg_rae Good Source
• Vitamin C 36.51 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Corn 🌽
• Tomatoes 🍅
• Onions 🧅