Cold zucchini soup with buttermilk

Ingredients for 4 servings:

• 800 g zucchini
• 3 large potatoes
• 1 large onion(s)
• 1 lime(s)
• 3 sprigs lemon balm
• 1 liter buttermilk, or amount to taste
• 1 cube of vegetable stock, instant
• 500 ml water
• 2 tbsp olive oil
• Pepper, from the mill
• Salt

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Great in summer

Peel and dice the potatoes. Dice the zucchini and onion. Heat olive oil in a sufficiently large pot and sauté the onions. Then add the zucchini and diced potatoes. Dissolve the vegetable stock cube in half a liter of water. Deglaze the vegetables and potatoes with it. Now simmer with the lid closed until the potatoes are soft. Finely chop the lemon balm and add it. Squeeze the lime. First add half the juice, as well as pepper and salt. Remove the pot from the heat and puree the contents. Add more lime juice to taste. Let the soup cool, then refrigerate for a while until it is completely cold. Before serving, add buttermilk to the bowl. Amount according to taste. I also like to eat the soup warm with buttermilk.