Zucchini and dill soup
Source: https://amusebouche-bg.com
If you've run out of ideas for something light, quick and tasty to make for dinner, this zucchini soup recipe comes at just the right moment. Making the recipe from start to finish will take you no more than 30 minutes. The soup is also very pleasant the next day, straight from the fridge.
Ingredients:
- 1–2 tbsp olive oil;
- 120 g onion, finely chopped;
- 6–7 cloves of garlic, finely chopped;
- 4–5 medium zucchini;
- water;
- 1 bunch of dill;
- salt to taste;
- 200 g sour cream;
- Ariston curry-infused extra virgin olive oil;
- dried coarse chili - to taste;
For the croutons:
- ½ baguette;
- salt to taste;
- ≈ 3–4 tbsp Ariston classic olive oil.
Directions:
1. Sauté the aromatic vegetables:
Finely chop the onion and sauté it in a suitable pot until golden. Add the garlic and cook for a few more minutes.
2. Prepare the zucchini:
Meanwhile, wash and clean the zucchini. Cut them into large cubes and add them to the pot. Cover the cubes with water, add salt and let the liquid come to a simmer. Cook the zucchini for about 15–20 minutes or until slightly softened.
3. Bake the croutons;
4. Puree the soup:
Move the pot off the burner, add the bunch of dill and the sour cream, and puree.
