Cold Dill-Zucchini Soup
Courgettes are rich in potassium, which ensures a balanced fluid balance in the body and is also important for various metabolic processes. The vegetables also support muscles and nerves with the mineral magnesium.
For a vegan alternative to this cold dish, the butter can be easily replaced with vegetable oil and the sour cream with soy cream.
Trim the zucchini, and transfer to a pot.
Peel and finely dice the onion and potatoes. Add to the zucchini. Add about 750 ml (approximately 25 ounces) of hot water and bring to a boil. Reduce the heat and simmer until the vegetables are tender.
Finely chop the dill.
Puree the soup, and pass through a strainer. Add the butter, double cream, and the dill. Strongly season the soup, allow to cool, transfer to a bowl, and refrigerate.
Divide the chilled soup into bowls, and garnish will dill before serving.