Very Simple Cold Zucchini Soup

The easiest way to dispose of even overgrown zucchini is to make a cold soup with it. It is ideal for hot summer weather. But the warm version is no worse, season the soup with cream and serve with croutons. By the way, you can use the pulp left over from stuffed zucchini in the soup.

Ingredients

• 3 cups chicken or vegetable stock
• 4 medium courgettes or zucchini
• 1 medium onion
• 1 clove of garlic
• 1-2 tsp curry powder
• 1 tbsp. l. olive oil
• natural yogurt or sour cream

Directions

1. Peel and dice the onion. Zucchini (zucchini), if necessary, peel and seeds, cut into slices. Heat the oil in a saucepan and saute the onions until soft. Add garlic and curry powder and stir-fry for 1 minute.
2. Put the zucchini in a saucepan and fry for 5 minutes, then add the broth and bring to a boil, salt. Reduce heat, cover saucepan and cook soup for 15 minutes, until zucchini is tender.
3. Grind the soup with a blender into a smooth puree, salt, pepper and cool. Refrigerate for 2-3 hours. Serve the soup cold with a spoonful of yogurt or sour cream.