Zucchini cream soup with focaccia

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.

Ingredients:

• zucchini
• vegetable broth
• greek yogurt
• fresh basil
• salt and pepper
• focaccia

Method:

1. Pour about 4dl of water in a pot, add the vegetable broth and the zucchini cut into chunks;
2. let it cook until tender, add the greek yogurt (about 2 soup spoons), season to taste;
3. liquidize and serve with some fresh torn basil leaves and a peace of focaccia on the side.