About the Recipe
This soup tastes great served cold in midsummer. But even when it gets cooler, it's just as enjoyable warm.
Ingredients
Olive oil
3 onions, thinly sliced
3 garlic cloves, finely chopped
2 zucchini, halved and thinly sliced
4 cp (1 Ltr) vegetable broth
1 bunch of basil
1 lemon salt pepper
6 oz (150 gr) feta
1 tomato, finely diced
Preparation
1 Heat a little olive oil in a large pot and sauté the onions over medium heat with a generous pinch of salt. Add the garlic and sauté for another 2 minutes.
2 Add the zucchini to the pot, season with salt and pepper, and sauté for two minutes. Then add the vegetable stock and simmer for 5 minutes.
3 Place the soup and basil in a blender or a tall bowl and puree. Season with salt, pepper, and lime juice. Chill or serve immediately.
4 Divide the soup between two bowls and garnish with the crumbled feta and diced tomatoes