For 4 people
For 4 people
Wash the zucchini well, dry them and cut them into rings with a knife.
Peel and chop the onion.
Take a casserole dish, add a tablespoon of olive oil without coloring and brown the onion.
Then pour the vegetable broth and zucchini into the casserole dish, bring them to a boil and cook for 10 minutes.
Meanwhile, wash, dry and chop the chives.
Wash the lemon underwater, dry it and cut it into rings, then in quarters.
Pour the zucchini preparation into a blender. Pepper and salt slightly.
Mix everything until you obtain a smooth and creamy texture.
Let cool and rest in the refrigerator for 1 hour.
Divide the gaspacho of zucchini in four glasses. Sprinkle with chives and decorate the soup with lemon quarters.
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