For four servings
1- Wash and cut in thick slices one kilogram of zucchini. Do not peal.
2- In a large pot, put a little bit of olive oil and fry four cloves of garlic crushed. Add the zucchini slices and continue frying until they get a few golden spots on them.
3- Add salt and pepper, put some water until they are almost covered. Add a bunch of fresh mint along with the leaves of a head of lettuce (the darker the lettuce, the better and more tasty), all roughly shredded with the hands.
4- Bring to a boil, then add half a cup of cooked rice. This will help thicken the soup.
5- Lower the fire and let it cook until the zucchini slices are soft.
6- Blend well and serve warm or cold with toasted bread. I like to add some chili to the soup such as Chile Chipotle or Chile “Piquin”.