It’s holiday time! From a good friend of mine I’ve got some fresh zucchini out of her garden, yummy! Now I’d like to try a fresh summer soup, light, with no added oil (other than the fat in the greek yogurt). This soup can be eaten either warm or cold.
- vegetable broth
- greek yogurt
- fresh basil
- salt and pepper
- Pour about 4dl of water in a pot, add the vegetable broth and the zucchini cut into chunks;
- let it cook until tender, add the greek yogurt (about 2 soup spoons), season to taste;
- liquidize and serve with some fresh torn basil leaves and a peace of focaccia on the side.