Cold Zucchini Soup

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.

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

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

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.