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  • Author: Bake to the roots
  • Prep Time: 15
  • Total Time: 75


  • 2 medium zucchini
  • 1 green pepper
  • 1 green apple
  • 1 shallot
  • 34 stalks fresh mint
  • 1/2 cup (25g) cilantro, chopped
  • 3 tbsp. white wine vinegar
  • 1/4 cup (60ml) water
  • 1 tsp. Salt
  • 1/2 tsp. fresh pepper
  • 1/3 cup (80ml) olive oil


  1. Wash the zucchini and cut into small pieces. Wash the pepper and apple, remove insides and cut into small pieces. Chop the shallot. Remove the leaves from the mint stalks. Add with the cilantro, vinegar, water, salt and pepper to a blender and mix until you get a smooth soup. While the blender is still running slowly add the olive oil and mix in until all is well combined. Season with salt, pepper and some more vinegar if needed. Place in the fridge for at least one hour. Serve cold.


  • Enjoy cooling!


  • Serving Size: 4