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.
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.
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.
Pour the soup into deep plates, decorate with sliced tomatoes and herbs.