Cold Zucchini Soup with Buttermilk
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g zucchini
- 3 large potato (s)
- 1 large onion (s)
- 1 lime (s)
- 3 sprigs lemon balm
- 1 liter buttermilk, or amount to taste
- 1 cube vegetable stock, instant
- 500 ml water
- 2 tablespoon olive oil
- Pepper from the grinder
- salt
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes. Dice the zucchini and onion as well.
- Heat the olive oil in a sufficiently large saucepan and sweat the onions in it. Then add the zucchini and the potato cubes. 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 tender.
- Chop the lemon balm and add it. Squeeze the lime. First add half of the juice, as well as pepper and salt. Take the pot off the stove and puree the contents. Add lime juice depending on your taste.
- Let the soup cool, then put it in the fridge for a while until it cools completely. Before serving the soup on the plate, add the buttermilk. Amount to taste.
- I also like to eat the soup warm with buttermilk.
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