Summer Zucchini Soup

Bring the clear soup to a boil and soften the zucchini cubes in it. While the soup is cooling, grind the kitchen herbs in a hand blender. Add the cooled zucchini and the clear soup and blend as well. Season well with salt and freshly ground pepper and cool in the refrigerator. Fill the cold soup into soup cups or plates, add 1 tbsp. whipped cream and sprinkle with chopped parsley and zucchini cubes.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you always have everything at hand!

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