Cold zucchini soup will also pleasantly refresh in the summer, just like spanish gazpacho. It turns out very tender, with a light creamy the flavor that gives it yogurt, and most importantly – light. Zucchini fried in oil with leek, then stewed on water and crushed together with yogurt to the consistency of mashed potatoes. Serve the soup very chilled, supplementing it with pieces of grilled chicken, mixed with granular mustard and lemon juice with zest, sprinkled fresh herbs and crunchy crackers. Nutrition value of one servings: (total 4) Calories 400, total fat 30 g, saturated fat 5 g., proteins one 5 g., carbohydrates 25 g., fiber 3 g., cholesterol 30 mg., sodium 923 mg., sugar 8 g. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.7 kg zucchini (2-3 medium fruits), chopped
- 6 tbsp. l olive oil
- 2 leeks (white and light green parts), cut along in half and thinly sliced in half rings
- 2 bay leaves (preferably fresh)
- 0.5 tbsp. yogurt or kefir
- 1 tbsp. fresh dill + 2 tbsp. l chopped
- 0.5 tbsp. fresh parsley + 2 tbsp. l chopped
- 2 tbsp. with a slice of white bread with a crust, diced
- 2 tbsp. grilled chicken, skinless
- 0.5 tsp finely grated lemon peel + 1 tbsp. l lemon juice
- 1 tbsp. l mustard
Recipes with similar ingredients: zucchini, leek, grilled chicken, lemon peel, whole grain mustard, bay leaf, dill, croutons
Recipe preparation:
- Preheat the oven to 200 ° C.
- In a large saucepan or cauldron over moderate heat, heat 3 tbsp. l olive oil. Add leek, salt and fry, stirring until soft, 4-5 minutes. Add zucchini, bay leaf and a pinch of salt; fry, stirring, completely covering the zucchini with oil, about 2 minutes. Add 4 tbsp. water, 0.5 tsp salt and a little black pepper. Bring to a boil, reduce heat and simmer until zucchini will not become very soft, about 10 minutes. Throw Laurel sheet.
- If necessary, working in batches, transfer the mixture from zucchini in a blender and beat together with yogurt, 1 tbsp. dill and 0.5 tbsp. parsley. Pour into a large metal bowl, set in another bowl of ice water. Leave to cool stirring occasionally for about 10 minutes. If necessary add salt.
- Meanwhile, mix the bread cubes with 1 tbsp. l olive oil and a pinch of salt and place on a baking sheet. Bake for 10-12 minutes.
- Mix in the bowl the chicken, the remaining 2 tbsp. l olive oil, lemon zest and juice, mustard and 1 tbsp. l chopped dill and parsley. Salt, pepper and mix.
- Pour the soup into plates and lay chicken and croutons on top. Sprinkle with chopped dill and parsley.
