Fresh, green and ingeniously chilled
Wine from France, more precisely from the Languedoc region, goes perfectly with this summery light, cold soup. The Picpoul de Pinet AOC brings an invigorating freshness into play, which combines excellently with the lemony acidity and green aromas of the soup. Zucchini, mint and lemon combine in this dish to create a wonderfully fine texture that is wonderfully aromatic despite its lightness. Served chilled, the soup is a real treat on hot days – uncomplicated, quick to prepare and yet refined.
Ideal wine pairing: Picpoul de Pinet AOC (Languedoc, France)
The Picpoul de Pinet AOC is the epitome of southern French freshness. With its animating acidity, notes of citrus zest, green apple and a hint of herbal aromas, it brings exactly the elements that make up this dish. The lemony freshness of the soup is wonderfully mirrored by the wine, while its slight saltiness contrasts excellently with the creamy texture of the pureed zucchini. The mint is also given a cool accent by the freshness of the Picpoul. In short, this combination is like a summer wind on the Mediterranean – light, lively, perfectly balanced.
Further wine recommendations for this dish
Sauvignon Blanc (Marlborough, New Zealand)
A typical Marlborough Sauvignon Blanc brings intense aromas of gooseberry, lime and freshly cut grass. This aroma harmonizes playfully with the green notes of the soup. The crisp acidity brings freshness, while the cool ageing perfectly complements the cold dish. Especially recommended if you want to emphasize the mint.
Verdicchio dei Castelli di Jesi DOCG (Marche, Italy)
An elegant white wine with a subtle almond tone, citrus and fresh herbal spice. The Verdicchio has a lively acidity that corresponds wonderfully with the lemony freshness of the dish. Its slender structure leaves room for the soup, but at the same time it gives depth and finesse.
Albariño DO Rías Baixas (Galicia, Spain)
The Albariño brings floral notes, some passion fruit and a fine salinity. This minerality highlights the cool components of the soup and enhances the citrus-mint flavors. Ideal for those who like aromatic but not intrusive whites.
Grüner Veltliner Federspiel (Wachau, Austria)
Peppery notes, crisp pear and citrusy freshness: Grüner Veltliner offers everything that makes this dish shine. Its tart freshness brings structure, the mint gets a fine contrast, and overall the pairing has a wonderfully animating effect.
Chenin Blanc (Stellenbosch WO, South Africa)
A fruity chenin with aromas of quince, apple and honeydew melon brings a new perspective into play. The smooth texture of the wine harmonizes with the creamy soup, while its fruit and freshness charmingly pick up on the lemon component.
The recipe:
Kalte Zucchinisuppe mit Minze & Zitrone
Cooking utensils
- 1 Messer & Schneidebrett
- 1 Topf
- 1 Stabmixer oder Standmixer
- 1 Kühlschrank oder Eisbad
Ingredients
Basis:
- 400 g Zucchini grob gewürfelt
- 2 Frühlingszwiebeln gehackt
- 1 kleine Knoblauchzehe
- 2 EL Olivenöl
- 300 ml Gemüsebrühe kalt
Aromatik:
- 10 Blättchen frische Minze
- Abrieb und Saft ½ Bio-Zitrone
- Salz Pfeffer nach Geschmack
Preparation
Zucchini andünsten:
- Olivenöl im Topf erhitzen, Zwiebel, Knoblauch und Zucchini 5 Minuten anschwitzen.
Pürieren und abschmecken:
- Mit Gemüsebrühe aufgießen, fein pürieren. Minze, Zitronensaft und -abrieb zugeben. Kräftig würzen.
Kühlen und servieren:
- Im Kühlschrank 1 Stunde kalt stellen oder im Eisbad abkühlen. Gekühlt servieren mit Minze oder Zitronenzeste garnieren.
Empfohlene Beilagen:
- Knusprige Crostini mit Zitronenbutter
- Bruschetta mit Tomate & Basilikum
- Kalter Quinoa-Salat mit Gurke & Minze
