Cold yogurt soup with baked courgettes

Name: Cold yogurt soup with baked courgettes
Yield: 4
Ingredients: Oil; Paprika; Pepper; Chives; Salt; 0.5 dl Olive oil; 0.5 tsp Cumin seeds; 1 Lime shell thereof; 1 Red chili; 1 Big courgette; 1.5 tsp Dijon mustard; 2.5 dl Cream; 2.5 dl Vegetable stock; 3 clove Garlic; 7.5 dl Plain yogurt

Soups

Cook time: 0 min.
Servings: 4

Ingredients for Cold yogurt soup with baked courgettes

		Oil
		Paprika
		Pepper
		Chives
		Salt
0.5	dl	Olive oil
0.5	tsp	Cumin seeds
1		Lime shell thereof
1		Red chili
1		Big courgette
1.5	tsp	Dijon mustard
2.5	dl	Cream
2.5	dl	Vegetable stock
3	clove	Garlic
7.5	dl	Plain yogurt

Instructions for Cold yogurt soup with baked courgettes

To prepare the Cold yogurt soup with baked courgettes recipe, please follow these instructions:

Mix the yogurt, olive oil, mustard, pressed garlic, cream, broth and chili (which is udkernet and finely chopped) together. Style soup cool.

Pour a little oil, salt and pepper on courgetten and behind it in a hot oven for about 20 minutes (to golden brown). Cool it off.

Just before serving, cut courgetten into slices and mix in the soup with grated lime peel.

Garnish with paprika and minced chives

Cold yogurt soup with baked courgettes

Ingredients for Cold yogurt soup with baked courgettes

Instructions for Cold yogurt soup with baked courgettes

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