With Summer officially arriving, it´s definitely time for cold soups. I never tried cold soups till I got to Spain, but they are fantastic for a light dinner or entre on a balmy summer evening.
This recipe is also good hot during winter months and very economical.
Ingredients (2 Servings)
100ml Vege-based cooking cream (Optional, can substitute for 1/2 potato and 100ml milk of any type. Just be careful not to boil milk if reheating after)
Finely cut onion. Sauté in pot with a little olive oil till soft and colorless. Peel zucchini, reserve some peel. Chop zucchini in small chunks and add to onion. Peel potato and slice thinly. Add to pot. Sauté 5 more minutes.
Finely dice reserved zucchini peel and add to soup. This gives a nice green color. Add water till just covering vegetables. Salt to taste. Boil on low heat for 20 minutes. Add cream and puree till smooth.
Serve hot or cold with crusty bread.