Cold Zucchini Soup

For the cold zucchini soup, finely chop onion, dice potato and zucchini.

Heat olive oil in saucepan and sauté onion until translucent. Add zucchini and potato and cook.

Extinguish with vegetable soup and cook in closed saucepan until soft, then puree.

Add buttermilk, chopped almond kernels and the juice of one lemon, season with salt and pepper and refrigerate for at least 2 hours.

Cut zucchini flowers in half lengthwise and remove pistil. Heat olive oil and sauté zucchini blossoms for 2 to 3 minutes, season with pepper and salt.

Decorate the Cold Zucchini Soup with whole roasted almonds and zucchini flowers and serve.

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