Chilled Zucchini Soup Recipe

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

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

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

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