Chilled Mint Zucchini Soup

• 2 tbsp extra virgin olive oil
• 1 None white onion, chopped
• 2 cloves garlic, finely chopped
• 2 1/4 lb zucchini, roughly chopped
• 1 handful fresh mint leaves, plus extra to serve
• 2 thick slices white bread, crusts removed, cut into 1/3 inch cubes
• 1/2 None lemon, zested

1. In a large saucepan, heat 1 tbsp oil. Cook onion over medium heat for 5 mins, until soft. Add garlic. Cook for 1 min. Add zucchini, cover and cook over low heat for 10 mins, until zucchini has softened. Add 5 cups water and mint. Season. Bring to a boil then cover, reduce heat to low and simmer for 20 mins. Let cool for 5 mins then puree until smooth. Chill for at least 4 hours, or overnight.
2. Preheat oven to 350u0b0F. Toss bread with remaining oil and lemon zest. Place on a baking tray and bake for 15 mins, until crisp and golden.
3. Serve chilled soup with croutons and extra mint.

extra virgin olive oil, white onion, garlic, zucchini, handful fresh mint, white bread, lemon

Taken from recipes-plus.com/api/v2.0/recipes/27617 (may not work)