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🍽️ Cold Dill Zucchini Soup

67 kcal · 30 min · 4 servings

Ingredients

• 350 g zucchini (1 zucchini)
• 0.5 onion
• 200 g potatoes (floury)
• 1 tbsp butter
• 2 tbsp sour cream
• 1 bunch dill
• salt
• pepper
• dill (for garnish)

Instructions

1. 1. Wash the zucchini, cut it into small cubes, and put them into a pot.
2. 2. Peel the onion and the potatoes and also cut both ingredients into fine cubes. Add them to the zucchini, add about 750 milliliters of hot water, and bring the mixture to a boil. Let the vegetables simmer gently until they are soft.
3. 3. In the meantime, wash the dill, shake it dry, and chop it finely.
4. 4. Then puree the soup finely. You can optionally pass it through a sieve to make it even smoother. Stir in the butter and add the crème double and the dill. Season the soup well, let it cool, fill it into a jug, and place it in the refrigerator.
5. 5. Chill the soup bowls in the refrigerator before serving. Pour the cold soup into the bowls and garnish each portion with fresh dill.

Nutrition per serving

• kcal: 67
• Protein: 2 g · Fett/Fat: 3 g · Carbs: 7 g