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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! I invite you to a treat!
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. The simplest set of products.
    The simplest set of products.
  2. Onions and 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 and 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.
  3. Put about 1/3 of it in a Cup, beat the rest with a blender, add the herbs, salt, pepper and spices, and beat again until smooth. Now add the zucchini left aside and lightly punch to leave small pieces. Put in the refrigerator for 2-3 hours.
    Put about 1/3 of it in a Cup, beat the rest with a blender, add the herbs, salt, pepper and spices, and beat again until smooth. Now add the zucchini left aside and lightly punch to leave small pieces.
Put in the refrigerator for 2-3 hours.
  4. Cool vegetables mixed with yogurt, you can put any yogurt, the less fat in the yogurt, the more dietary the soup will be. I prefer Greek. The soup is thick, you can dilute it with water to your preference. Try the soup, if necessary, add salt.
    Cool vegetables mixed with yogurt, you can put any yogurt, the less fat in the yogurt, the more dietary the soup will be. I prefer Greek. The soup is thick, you can dilute it with water to your preference. Try the soup, if necessary, add salt.
  5. Pour the soup into deep plates, decorate with sliced tomatoes and herbs.
    Pour the soup into deep plates, decorate with sliced tomatoes and herbs.
  6. Bon appetit.
    Bon appetit.

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