you can't pass the summer without this delicious zucchini cream soup! soft, savory, with croutons or cream, the zucchini cream soup is welcome in every summer afternoon.
we will make today a spicier version, with scent of pepper and bay, which perfectly complements vegetables' flavors.
put water to boil, add a big cleaned carrot (or 2 small), a cleaned little celery, an onion (can be left as a whole).
add 3-4 spring potatoes, peeled and cut into slices. let everything boil for about 10 minutes.
clean 5-6 zucchini and slice them. add them to the soup.
season with salt, some colorful pepper berries, a bay leaf.
add a little hot pepper, if you want it even spicier.
let everything simmer for another 10-15 minutes.
then add one cup of very thick tomato juice. let it boil another 3 minutes at low heat.
strain the soup, keep the juice and mix the vegetables. remove the bay leaf.
add the mashed vegetables over the juice, boil a little more and turn off heat. leave it for a while to cool and add a tablespoon of olive oil. it gives a great flavor!
serve warm or even cold.
add the croutons when serving. you can also put a little cream.