Ciorba de dovlecei à la grec – usoara, aromata si perfecta pentru zilele calduroase! Vrei o ciorba usoara, dar care sa aiba gust? Ceva care sa fie racoritor, cremos, cu legume si un aer mediteranean? Atunci ciorba de dovlecei à la grec e exact ce cauti. Se face rapid, e blanda cu stomacul, dar bogata in aroma. E genul de preparat care merge si fierbinte, si la temperatura camerei, si chiar rece, intr-o zi de vara cand nu vrei sa simti aburi in bucatarie.

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INGREDIENTE (pentru 4 portii)

• 2 cepe albe
• 2 morcovi
• 1/2 ardei gras rosu
• 1 dovlecel mare
• 1 lingura ulei de masline
• 300 ml supa de pui (eu am folosit Zwup)
• 300 ml apa
• 2 galbenusuri
• 1 iaurt grecesc (2%)
• 50 ml smantana dulce
• Sucul de la 1/4 lamaie
• 1 legatura marar (sau patrunjel, daca preferi)
• Sare dupa gust

Incepem prin a incalzi o craticioara mai adanca si adaugam o lingura de ulei de masline. Tocam ceapa marunt si o calim timp de 1-2 minute. Adaugam morcovul ras fin si 50 ml de apa, apoi inabusim cateva minute pana se inmoaie.

Punem ardeiul gras taiat cubulete, calim inca 2 minute si adaugam supa de pui, apa si sare dupa gust. Acoperim cu capac si lasam sa fiarba 20 de minute.

Dupa acest timp, adaugam dovlecelul curatat si taiat cubulete si mai lasam la fiert inca 15 minute la foc mic.

Oprim focul si pregatim amestecul cremos: intr-un bol amestecam iaurtul grecesc, smantana dulce si cele doua galbenusuri. Adaugam treptat cate un polonic de supa fierbinte pentru a tempera compozitia, apoi turnam totul in oala cu legume.

Adaugam sucul de lamaie si mararul tocat marunt. Daca nu esti fan marar, poti sa-l inlocuiesti cu patrunjel – merge perfect!

Ciorba se serveste calda cu un ardei iute alaturi, dar e delicioasa si rece, mai ales in zilele toride de vara. Este perfecta ca fel principal intr-o masa lejera sau ca aperitiv intr-un pranz cu influente grecesti.

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English version

Greek-style Zucchini Soup

Greek-style Zucchini Soup – light, flavorful, and just right for hot summer days! Looking for a soup that’s both light and full of flavor? Something refreshing and creamy, packed with veggies and Mediterranean vibes? This Greek-style zucchini soup is exactly what you need. It’s quick to make, gentle on the stomach, and rich in taste. Serve it hot, at room temperature, or even cold—perfect for those days when you want to stay away from the stove.

INGREDIENTS (serves 4)

• 2 white onions
• 2 carrots
• 1/2 red bell pepper
• 1 large zucchini
• 1 tbsp olive oil
• 300 ml chicken broth (I used Zwup)
• 300 ml water
• 2 egg yolks
• 1 Greek yogurt (2%)
• 50 ml cooking cream
• Juice from 1/4 lemon
• 1 bunch of dill (or parsley if you prefer)
• Salt to taste

Start by heating a deep saucepan and add 1 tbsp olive oil. Finely chop the onion and sauté for 1–2 minutes. Add the grated carrot and 50 ml of water, then let everything simmer gently until softened.

Next, add the diced red bell pepper, cook for another 2 minutes, then pour in the chicken broth, water, and salt. Cover and simmer for 20 minutes.

Add the peeled and diced zucchini and cook for another 15 minutes on low heat.

Turn off the heat and prepare the creamy base: In a bowl, mix the Greek yogurt, cooking cream, and egg yolks. Slowly add ladles of the hot soup into the mix to temper it, then pour it all back into the pot.

Stir in the lemon juice and chopped dill. Not a fan of dill? Swap it with parsley—it works great too!

This soup is delicious hot with a side of chili pepper, but it’s equally refreshing served cold on a scorching summer day. It’s perfect as a light main course or a starter for a Mediterranean-inspired lunch.

If you liked this Greek-style zucchini soup, you might also enjoy Meatballs Greek-style Soup, Finnish Salmon Soup or Oyster Mushroom Soup.

ENJOY OUR RIDE!

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• Prajitura cu smochine si iaurt
• Kasho Mosaico Urbano – gust, cocktailuri si cea mai frumoasa terasa din Brasov
• Aripioare chinezesti cu sos sweet chilli si susan
• Pulpe de pui cu sos de unt si bere