Summary

Ingredients

• 2 zucchini
• 1 small onion (s)
• 1 clove garlic
• 0.25 liter ¼ chicken broth
• salt
• pepper
• 500 g yourt
• 2 tomato (s)
• Herbs, fresh (rosemary, oregano, parsley, thyme)
• 2 tablespoon olive oil
• 4 tablespoon cream cheese, (in natural, with herbs or peppers, depending on your taste)

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Instructions

1. 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.
2. 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.
3. Season to taste again before serving and sprinkle with herbs.