Cold Zucchini and potato soup with roasted almonds7 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
- 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
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.