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Print Recipe
Cold Zucchini Soup Recipe
I want to share another cold soup, this time with zucchini. It is also prepared very quickly, but it turns out very tasty!
Course First Course
Cuisine Russian
Cook Time 15 minutes
Servings
Ingredients
Course First Course
Cuisine Russian
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Onions garlic finely chopped. Heat the olive oil and simmer lightly. Cut the zucchini into cubes, add to the pan, and simmer for 5 minutes. Add vegetable broth, or water, and simmer for 10-15 minutes until tender.
    Onions garlic finely chopped.
Heat the olive oil and simmer lightly.
Cut the zucchini into cubes, add to the pan, and simmer for 5 minutes.
Add vegetable broth, or water, and simmer for 10-15 minutes until tender.
  2. Approximately 1/3 of the set aside in a cup, the rest of the punch blender, add herbs, salt, pepper and spices, once again punch until smooth. Now add the zucchini left aside and lightly punch to leave small pieces. Put in the refrigerator for 2-3 hours.
    Approximately 1/3 of the set aside in a cup, the rest of the punch blender, add herbs, salt, pepper and spices, once again punch until smooth. Now add the zucchini left aside and lightly punch to leave small pieces.
Put in the refrigerator for 2-3 hours.
  3. The cooled vegetables are mixed with yogurt, you can put any yogurt, the less fat content in yogurt, the more dietetic the soup will be. I prefer Greek. The soup is thick, it can be diluted with water to your preference. Try the soup, if necessary, add salt.
    The cooled vegetables are mixed with yogurt, you can put any yogurt, the less fat content in yogurt, the more dietetic the soup will be. I prefer Greek. The soup is thick, it can be diluted with water to your preference. Try the soup, if necessary, add salt.
  4. Pour the soup into deep plates, decorate with chopped tomatoes and herbs.
    Pour the soup into deep plates, decorate with chopped tomatoes and herbs.

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