Spicy Zucchini Soup

Ingredients

• 4 tablespoons olive oil extra virgin 
• 1  onion finely chopped
• 0.5  jalapeño chile chopped to taste ( , depending on how spicy you would like the soup to be)
• 3  garlic cloves chopped
• 2 pounds zucchini chopped (skin on)
• 1.5 cups day-old bread cooked uncooked chopped (or 1 cup rice or or potatoes)
• 3 cups chicken broth for vegetarian or vegan option (use vegetable broth )
• 1 cup water 
• 0.5 cup mint leaves fresh loosely packed chopped (spearmint)
• 0.5 cup cilantro leaves fresh loosely packed chopped
• 2 teaspoons juice of lemon 
• 4 servings salt to taste
• 4 servings bell pepper to taste
• 4 servings lemon wedges (for garnish)

Equipment

• food processor
• frying pan
• pot
• blender
• immersion blender

Directions

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and the chopped jalapeño, and sauté for 4 to 5 minutes until the onions are translucent, but not browned.
3. Cook the garlic and zucchini.
4. Add the garlic and zucchini to the pan and sauté for another 3 to 4 minutes, stirring often.
5. Sprinkle with salt.
6. Add the bread, broth, and water, and bring to a simmer. Reduce the heat to low and simmer gently for 20 minutes. (Note: If you're using uncooked potatoes instead, you may need to simmer a little longer, depending on what kind of potatoes you use.)
7. Remove the soup from the heat.
8. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. (You can also use an immersion blender.)
9. Add lemon juice, salt, pepper: Return the soup to the pot.
10. Add the lemon juice, along with salt and pepper to taste.
11. Garnish with lemon wedges and sprigs of mint or cilantro.
12. Serve hot or chilled. Keeps for up to a week in the fridge.