Recipe Cold soup of fresh mint zucchini

1. Clean and cut the zucchini in small dice. Peel and then mince the garlic and shallots. Clean mint.
2. In a saucepan, melt the garlic and the shallots with low heat with olive oil then add the zucchini and 50 cl of vegetable broth. Simmer this zucchini soup for 20 minutes, mixing regularly. At the end of cooking, add the mint.
3. Mix your soup until you get a texture at your convenience.
4. Fill the jars Le Parfait Super up to 2cm from the edge. Close and immediately proceed to heat treatment, 2 hours at 100 ° C.

Advice: Place your zucchini soup at least 1 hour in the refrigerator before tasting