Ibu`s Cold Zucchini Yogurt Soup

Summary

Prep Time	30 mins
Total Time	2 hrs 30 mins
Course	Soup
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Fry the zucchini finely diced in the broth for 5-10 minutes, then puree. Press the garlic clove into the still hot soup and stir in the cream cheese. Season with salt and pepper and add the herbs.
When everything has cooled down, mix in the yoghurt, the chopped tomatoes and 2 tablespoons of good olive oil and put everything in the fridge. The longer, the more refreshing.
Season to taste again before serving and sprinkle with herbs.

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