in Soup Recipes

Ibus cold zucchini yogurt soup

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Ingredients for 2 servings:

  • 2 zucchini, diced
  • 1 small onion(s), finely diced
  • ¼ liter chicken broth
  • 1 clove(s) garlic
  • 4 tbsp cream cheese (e.g. plain, with herbs or pepper)
  • salt and pepper
  • 500 g yogurt
  • 2 tomatoes, diced
  • 2 tbsp olive oil
  • e.g. fresh herbs (rosemary, oregano, parsley, thyme)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

Sauté the zucchini and onion in the broth for 5-10 minutes, then puree finely. While the soup is still hot, add the garlic clove and the cream cheese. Season generously with salt and pepper and add the herbs. Once everything has cooled, stir in the yogurt, diced tomatoes, and 2 tablespoons of good olive oil. Refrigerate. The longer it sits, the more refreshing it is. Season again before serving and sprinkle with herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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