Cold zucchini, feta & mint soup

1. Rinse the zucchinis under running water, then chop roughly. Place the zucchini pieces in a saucepan.
2. Season with salt and pepper, then add the chicken stock.
3. Cover and simmer for 30 minutes.
4. Thin out ½ bunch of mint over the zucchini casserole. Blend with an immersion blender.
5. Adjust seasoning if necessary.
6. Refrigerate for 3 hours.
7. When ready to serve, add the whipping cream and blend until smooth.
8. Pour into serving bowls.
9. Crumble a little feta cheese over each bowl.

Recipe #annabelleschachmes
Photo : ©EmilieFranzo-ARIAKÉ