RecipesZuchinni Mint Cold Summery Soup

Zuchinni Mint Cold Summery Soup

  • 6 medium size zuchinnis (kishu) of all types 
  • 2 garlic gloves
  • A handful of kale
  • 2 medium onion 
  • 2 tbsp of Rusty’s Almond Butter with Sea Salt
  • Salt and pepper to taste
  • Handful of mint leaves (without the stems)
  1. In a medium sized pot, place the zuchinnis, garlic, kale, and onion and cover with water. 
  2. Once boiled, lower the heat and add the salt and pepper and the almond butter sea salt.  (Make sure the vegetables are soft enough to poke with a fork.) Turn off the stovetop and let cool for a bit.
  3. Once cooled down, using a hand blender, blend the soup until you get a liquidy and even consistency. Add the mint leaves and blend a bit more. 
  4. Place in the fridge to cool down. 
  5. For serving, slice up more zuchinnis and garnish with mint and slivered almonds.