Extra virgin olive oil

1 onion, finely chopped

1 jalapeño chile, chopped and deseeded

2 cloves garlic, chopped

4 cups zucchini, chopped (skin on unless thick or tough)

1 cup day-old bread, cubed (or rice/potatoes for gluten-free option)

4 cups chicken or vegetable stock

1 cup water

1/4 cup fresh mint leaves, chopped

2 tablespoons fresh cilantro, chopped (optional)

2 tablespoons lemon juice

Salt and pepper, to taste

Lemon wedges, for garnish (optional)

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Heat olive oil in a large pot over medium-high heat.
Add onion and jalapeño; cook 4–5 minutes until onion turns translucent.
Stir in garlic and zucchini; cook 3–4 minutes, sprinkling with salt.
Add bread (or rice/potatoes), stock, and water. Bring to a simmer, then reduce heat and cook 20 minutes (longer if using uncooked potatoes until tender).
Remove from heat, add mint and cilantro, and purée until smooth using a blender or immersion blender.
Return soup to pot, stir in lemon juice, and season with salt and pepper.
Garnish with lemon wedges and serve hot or chilled.

Swap mint and cilantro for basil or parsley for a different flavor.
For a creamier soup, stir in a splash of cream at the end.
Add roasted red pepper for a smoky sweetness.
Leave some jalapeño seeds in for extra heat.
For vegan or gluten-free, use vegetable stock and replace bread with rice or potatoes.