Cold Zucchini and potato soup with roasted almonds
7 comments Jul 22nd, 2010 | By Tobias | Category: Recipes, Soups
A an other delicious cold soup is the cold zucchini and potato soup with roasted almonds. The almonds give the soup a lot of volume and the yogurt provides a fresh touch for the soup. The ideal meal on a hot summer day.
Preparation time: 25 minutes
difficulty: easy
Ingredients:
- 4 large Zucchini
- 1 large potato
- some onion or spring onion
- 1 liter of vegetable stock
- 250 gram of Greek yogurt
- a had full of almonds
- Olive oil
- salt and pepper
Preparation:
Cube the Zucchini. Peel and cube the potato. cut the onion and put all vegetables into a pot. Fry them with some olive oil for a couple of minutes. Then add the vegetable stock. Let it boil for 20 minutes.
Meanwhile roast the almonds in a pan. Do so fro a couple o minutes, so they get some color.
Then take them out and crush them with a knife.
Put the soup into a mixer. Blend the soup. Add the yogurt and most of the almonds and season with salt and pepper.
Put the soup into the fridge to chill.
Serve cold.
That cold soup must be scrumptious!
Cheers,
Rosa
Cold soups are wonderful in summer … Zucchini and almonds is a great combination! I’ve bookmarked your recipe!
This cold soup looks wonderful! Thanks
Definitely summery type of soup. Love the addition of almond
I have been very into cold soups this summer. This one looks great!
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