18 ounces zucchini
extra-virgin olive oil
4 cups light stock, vegetable is the best choice, or water
1 pinch oregano
1/2 cup fresh cream
half a lemon
7 ounces cooked barley
Trim the onion and slice it, do the same to the zucchini and then put it all in a sauce pan and sweat it in some olive oil for 5 minutes.
Add the stock and a pinch of oregano and let it simmer without a lid for 15-20 minutes.
Add the cream and blend the soup in a food processor, taste to see if there is something missing, if the zucchini aren't sweet enough, add a pinch of sugar.
Squeeze some lemon into the soup, add the barley and mix well before serving it hot or cold.