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Ingredients for Pumpkin Summer Soup Recipe
- 1 large onion
- 3-4 medium zucchini
- 1 tea glass of peas
- 2 sprigs of asparagus (optional)
- 1-2 teaspoons of salt
- 1 clove of garlic
- 1/2 teaspoon of olive oil
- 2 glasses of water
- 1 glass of yogurt
- 1 ripe avocado
- 3-4 sprigs of dill < li>Freshly ground black pepper
How to Make Pumpkin Summer Soup?
- Wash the zucchini, cut into cubes without peeling the skin.
- After peeling the onions, cut them into cubes in the same way and rub them well in your palm with salt, squeeze out the excess water so that the bitter juice comes out.
- Transfer the onions and zucchini to the pot and mix. Sprinkle with cloves of garlic, add finely chopped asparagus, water and olive oil. Cook on very low heat for 20 minutes and let it cool.
- Crush the avocado that you cut into cubes with yogurt with the help of a blender to bring it to the desired consistency. After adding the freshly ground black pepper, add the mixture you prepared and mix.
- Serve after cooling thoroughly in the refrigerator.
CHEF’S RECOMMENDATION
- You can garnish with small pieces of asparagus and boiled peas that you roast in olive oil for a few minutes while serving.
