Cold Zucchini Soup with Blueberries

Ingredients

• 3 zucchinis
• 1 onion
• 1 clove garlic
• 400 ml Vegetable broth
• 20 g dill (2 handfuls)
• 1 Lime
• 80 g sour cream
• 700 g yogurt (3.5% fat)
• Salt
• Pepper
• 20 g mint (2 handfuls)
• 4 tbsp extra virgin olive oil
• 125 g Blueberries

Instructions

1. 1.

   Clean and dice the zucchinis. Peel and finely chop the onion and garlic. Cook together with the zucchini in broth for about 10 minutes.

2. 2.

   Wash dill, shake off excess water, pluck the tips, and squeeze the lime juice. Remove the soup from heat, stir in dill, sour cream, and half of the lime juice, then blend until smooth. Let cool, then fold in yogurt. Season with salt and pepper and refrigerate for at least 2 hours.

3. 3.

   Meanwhile wash mint, shake off excess water, finely chop about half, mix with oil, and let steep. Rinse blueberries, wash, and gently pat dry.

4. 4.

   Serve the chilled soup in bowls, garnished with blueberries and mint leaves. Strain the mint‑oil through a fine sieve and drizzle over the soup.