I know for many of you the words “soup” and “refreshing” sound like an oxymoron, after all soup is something that people eat to warm up in the winter. But wait until you try this soup – it is refreshing. Aside from the flavor, what I love about this soup is how easy it is to make it. You’ll see.
I would like to thank my dear friend Ronit Ashkenazi for this recipe. Ronit’s family is from Bulgaria, and her Balkan DNA is loaded with wonderful fresh and healthy recipes. I will share more of her recipes here in the future.
2 small onions – cut into quarters
3 zucchini – cut into fourths
3 summer (yellow) squash – cut into thirds
1 bunch of celery (about 10 stalks) – cut into thirds
1 quart/liter vegetable-stock/water
1 vegetable bouillon cube (I use Rapunzel)
Salt and pepper
Juice from 1 lemon
1 cup chopped herbs (choose one or mixture: parsley, cilantro, chives, mint, dill)
Yogurt (cow or goat) for topping (optional)
In a 4-quart/liter pot place vegetables, vegetable stock/water, bouillon, salt and pepper.
Cover and cook for 45 minutes on medium heat.
Let cool for 15 minutes.
Use a hand blender to purée the cooked vegetables.
Add lemon Juice.
Add chopped herbs to the soup and mix.
Add a dollop of yogurt to each serving.
This soup is best served when slightly warm.