Cold Zucchini Soup
(3)
4 hours 35 minutes
I like to use yellow zucchini in this soup because of the lovely colour but green zucchini work just as well. Great cold soup for summer.
nch
4 people made this
Ingredients
Serves: 8
- 1 kg small zucchini
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cups (1 litre) vegetable stock
- 125ml natural yoghurt
- salt and pepper, to taste
- lemon juice (optional)
- 2 tablespoons fresh dill, chopped
Directions
Preparation:15min ›
Cook:20min ›
Extra time:4hours chilling ›
Ready in:4hours35min
- Slice the zucchini in half lengthwise and scrape out the seeds. Dice finely.
- Heat the olive oil in a saucepan and fry onion until soft. Add zucchini and cook, stirring, 5 minutes until soft. Add stock and bring to a simmer, then simmer 20 minutes covered.
- Puree the soup and let cool to lukewarm. Stir in yoghurt and season with salt, pepper and optional lemon juice. Stir in the dill and chill at least 4 hours in the refrigerator. Serve cold.
