Zucchini cold soup

Zucchini cold soup

Zucchni are delicious in soup hot or cold. In summer I prepare a cold soup with mint. For two I just boil a large zucchini with the skin (the skin gives a nicer color to the soup and it is full of nutriments, but only do that if you know your vegetables are grown without chemicals or organic). Then I smash the boiled zucchini with a fork until it looks like a puree (you can blend it too), add chopped fresh mint leaves, salt, pepper and olive oil. For a creamy taste you can add some greek style yogurt or some fromage blancBut I usually don't. Keep in the fridge before serving with freshly grinded pepper and mint leaves. 

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Buckwheat pancake and vegetables

Buckwheat pancake and vegetables

Zucchini week!

Zucchini week!