Summary

Ingredients

• 1 onion (s)
• 4 small zucchini
• 2 lemon (s), juice
• 2 tablespoon olive oil
• 1 bunch mint
• salt

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Instructions

1. Finely dice the onion and sauté in the olive oil. Also dice the zucchini and add. Add the juice of the two lemons. Cover everything and cook over a very low heat until the vegetables are soft. Roughly chop the mint and cook for a few minutes.
2. Puree the vegetables and season with salt and possibly fresh mint. Serve cold with flatbread. The puree is decorated with whole mint leaves.