1 drizzle olive oil
5 medium zucchini, (approximately 600 g/1-1/3 lbs), cut in half lengthwise and into 1/4-inch (0.5 cm) cubes
1 leek, sliced thin (white and tender green parts)
1 fresh garlic clove, cut into 6
2 bay leaves
1 large potato (1/2 lb/225 g), peeled and diced
4 cup (1 L) water
20 large basil leaves
⅓ cup (80 mL) IÖGO Greko Plain
extra virgin olive oil, optional
salt and ground pepper
1. Heat a little olive oil in a large saucepan. Sweat the zucchini and leek over medium heat for approximately 10 minutes. Season to taste.
2. Add the garlic, bay leaves, potato, water and season with salt and pepper.
3. Cover, bring to a boil and let simmer for 10 minutes over low heat. Remove from the heat, add the basil leaves and let steep for 15 minutes.
4. Puréed the soup in an electric blender. Strain through a colander and set aside to cool. Add the yogurt, correct the seasoning and refrigerate.
When ready to serve, you may add a drizzle of olive oil and garnish with fresh basil leaves.