Cold cream soup of potatoes and zucchini
4 servings
30 minutes
Cold cream soup of potatoes and zucchini is a refined combination of simple ingredients transformed into a tender, velvety texture. Its roots trace back to sunny Greece, where the freshness of ingredients is the foundation of the cuisine. Light and refreshing, it is perfect for summer days when you crave something nourishing yet not heavy. The creamy flavor is complemented by a hint of garlic's spiciness and the sweetness of onion, while potatoes add softness. Zucchini brings freshness, making the soup easy to enjoy. Serving it chilled not only reveals flavor nuances but also makes it a wonderful addition to a Mediterranean table. This soup can be garnished with herbs or a drizzle of olive oil, adding touches of Greek culinary tradition. It is great as a standalone dish or as part of a light summer dinner.
1
Place a pot over medium heat and sauté the onion and garlic for about 6 minutes. Add the potato and zucchini and cook for 5 minutes. Add 500 ml of broth and bring to a boil. Reduce the heat, cover, and cook for about 15 minutes, until the potato is tender.
- Onion: 1 head
- Garlic: 4 cloves
- Potato: 350 g
- Zucchini: 250 g
- Chicken broth: 500 ml
2
Slightly cool, then puree and add cream; if necessary, add more broth. Cool completely. Pour the soup into bowls, sprinkle with herbs, and serve.
- Cream 10%: 1 glass
- Chicken broth: 500 ml