Cold Zucchini Soup

6 servings

60 minutes

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.

Energy value per serving

• Calories: 152.6
• Proteins: 5.6g
• Fats: 9.4g
• Carbohydrates: 13.7g

Ingredients

• Zucchini: 1 kg
• Garlic: 2 clove
• Onion: 3 head
• Sour cream: 300 g
• Salt: to taste
• Ground black pepper: to taste
• Peeled roasted pumpkin seeds: 2 tbsp
• Lemon juice: to taste
• Coriander: to taste
• Rapeseed oil: to taste

Cooking steps

1. Cut zucchini, garlic, and onion into cubes. Pour a little vegetable oil into a pot and lightly sauté the vegetables. Add water to cover the vegetables and cook until done.

   Required ingredients:

   • Zucchini: 1 kg
   • Garlic: 2 cloves
   • Onion: 3 heads
   • Rapeseed oil:  to taste

2. Put the vegetables in a blender and, if needed, add water to make the puree thicker than yogurt.

   Required ingredients:

   • Zucchini: 1 kg

3. Quickly cool the soup, add sour cream and to taste - lemon juice, salt, and pepper.

   Required ingredients:

   • Sour cream: 300 g
   • Lemon juice:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Serve with fried pumpkin seeds and diced zucchini (before serving, sprinkle the cubes with salt and leave in a colander for 30 minutes). Sprinkle with finely chopped cilantro and drizzle with cold-pressed rapeseed oil.

   Required ingredients:

   • Peeled roasted pumpkin seeds: 2 tablespoons
   • Zucchini: 1 kg
   • Salt:  to taste
   • Coriander:  to taste
   • Rapeseed oil:  to taste