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🍽️ Chilled Zucchini Yogurt Soup

306 kcal · 30 min · 4 servings

Ingredients

• 4 zucchini (about 150 g each)
• 1 shallot
• 1 garlic clove
• 2 tbsp olive oil
• 1.5 handful fresh mint
• 700 ml poultry stock
• 1 handful fresh mint
• 500 g Greek yogurt
• salt
• pepper (from the mill)
• 1 tbsp lime juice
• paprika powder (sweet)

Instructions

1. 1. Wash the zucchini thoroughly and cut it into small cubes.
2. 2. Peel the shallot and the garlic and chop both ingredients very finely.
3. 3. Heat some oil in a pot and sauté the shallot and garlic in it until they are soft and translucent.
4. 4. Add the zucchini cubes and sauté them briefly.
5. 5. Pour some vegetable stock (or water) into the pot.
6. 6. Let the soup simmer on low heat for 10 minutes.
7. 7. Remove the pot from the heat and let the soup cool down briefly.
8. 8. Take half of the fresh mint and add it to the soup.
9. 9. Puree the soup with a hand blender until smooth.
10. 10. Stir the yogurt into the soup, but keep four tablespoons aside for decoration.
11. 11. Season the soup with salt, pepper, and some lime juice to taste.
12. 12. Place the soup in the refrigerator for two hours to chill it thoroughly.
13. 13. Cut the remaining mint into thin strips.
14. 14. Taste the cold soup again and adjust the seasoning if necessary.
15. 15. Divide the soup among four plates.
16. 16. Add a dollop of the reserved yogurt to each plate.
17. 17. Garnish the soup with the mint strips and some paprika.
18. 18. Serve the soup immediately.

Nutrition per serving

• kcal: 306
• Protein: 20 g · Fett/Fat: 19 g · Carbs: 14 g