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- Chilled zucchini soup with yogurt
Chilled zucchini soup with yogurt
Ingredients
Step by step process
Base and sweating
- 1
For the zucchini soup, first prepare a base from onion. Chop it finely and let it soften slowly in olive oil in a large pot over low heat, so it does not brown.
- 2
Add the pressed garlic and saute it briefly with the onion until fragrant.
- 3
Cut the zucchini into cubes, tip it into the pot, and braise for 5 minutes so it softens and releases its juices.
Pouring and blending
- 4
Pour in the vegetable stock and let everything bubble together for 5 minutes, then take the pot off the heat.
- 5
Let the mixture cool completely, otherwise a hot base would curdle the yogurt during blending. Then blend it smooth with an immersion blender. The goal is a velvety consistency with no chunks of zucchini.
- 6
Stir in the plain yogurt, drizzle in the lemon juice, and stir in the chopped mint. Season with salt and pepper to taste.
Chilling and serving
- 7
Cover the pot with cling film and chill it in the fridge for at least 2 hours, so it is properly cold. Cold dulls the flavor, so taste it again before serving and add salt or lemon if needed.
- 8
Ladle the chilled soup into bowls, drizzle olive oil on top, and garnish with mint leaves.
More tips:
When the zucchini has a lot of seeds, scoop out the center with a spoon before cooking. The soup will then turn out smoother and will not taste bitter.
Instead of mint, try a handful of fresh basil. The flavor will be sweeter and more Mediterranean, and it pairs well with baked bread and tomatoes.
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Topic: Greek Cuisine
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