Summer squash soup

Summer squash soup

Ingredients

• 3 tbsp. l. olive oil
• 1 onion
• 4 tomatoes
• 6 sprigs of mint
• 500-600 g zucchini
• 1 tbsp. l. starch
• salt and pepper to taste
• 2 sprigs of fresh basil
• lemon juice

Directions

1. Finely chop the onion, tomatoes and zucchini. Heat 2 tbsp in a frying pan. l. olive oil. Cook the onions over medium heat until softened. Add the tomatoes and cook for 2 minutes, stirring occasionally. Add a liter of water and bring to a boil. Then add 4 sprigs of mint and zucchini. Simmer, covered, for 15 minutes.
2. Remove the mint from the soup. Dissolve the starch with a couple of tablespoons of cold water, add to the soup. Boil the soup for a few minutes until thickened, stirring constantly. Season with salt, pepper and cool. Refrigerate for 2 hours. Before serving, add a little lemon juice and a spoonful of olive oil, garnish with mint and basil.