Cold Zucchini Soup
Simple Recipes Lacto-Ovo Vegetarian Recipes Vegetables Soups and Stews
This is a soup I've been making for years as soon as the warm weather arrives. I got the recipe from an aunt, my mother's sister.
Ingredients
2 zucchini (approx 800 g)
1 large onion
50 g butter (or margarine)
1 tablespoon natural vegetable seasoning
mayonnaise (from 1 egg yolk + 1 teaspoon mustard and as much oil as it takes)
1 small yogurt (200 g)
dill
salt
Servings: 5
How to prepare cold zucchini soup
- Melt the butter and sauté the finely chopped onion until softened.
- Cut the zucchini into medium-sized cubes. Add them to the onion and add just enough water to cover the zucchini. Add the vegetable seasoning and salt. Note: if you use store-bought vegetable seasoning, don't add extra salt. Simmer over medium heat until the zucchini is cooked but not too soft, about 15-20 minutes.
- Remove from heat and drain about half the water from the zucchini. Let it cool completely.
- Mix the mayonnaise with the yogurt.
- Add the sauce to the zucchini and mix well. Add chopped dill, as much as you like. Adjust salt.
- Put in the refrigerator and let it chill for a few hours. Serve cold, with toasted bread.
Cubed zucchini
Yogurt and mayonnaise sauce
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