250 g zucchini
250 g leeks
1 clove garlic
extra virgin olive oil
15 grams of flour
80 grams soy yogurt natural, creamy and slightly acid
1 Tablespoon chopped dill
1 Tablespoon lemon juice
Cut the zucchinis in half and extract the pulp.
Set aside the skins.
Chop leeks, garlic and zucchini pulp.
Sauté with a couple of Tablespoons of olive oil and a pinch of salt.
Add the flour and allow it to brown for a few minutes, then add 400 g of boiling water and cook for 10-15 minutes to reduce.
Remove from heat and cream with a hand blender and let cool.
Add yogurt, dill, lemon juice, freshly ground white pepper and salt to taste.
Sauté sliced zucchini skins and cook briefly in oil with a pinch of salt.
Add the zucchini skins to the soup.
Serve cold or at room temperature.