Chilled Zucchini And Chickpea Soup - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 None white onion, finely chopped
2 cloves garlic, crushed
1 tsp finely grated lemon zest
1 tsp ground cumin
1 3/4 lbs zucchini, chopped
1 (14 oz) can chickpeas, rinsed
2 None small vegetable stock cubes
3 cups water
2 tbsp chopped chives, plus extra, to serve
2 tbsp chopped flat-leaf parsley
1/2 cup greek-style yogurt

Preparation

Heat oil in a large pot over moderate heat. Add onion and cook, stirring, 5 minutes or until softened. Add garlic, zest and cumin and cook, stirring 1 minute or until fragrant. Add zucchini and cook, stirring, for 1 minute, then add chickpeas, crumbled stock cubes and water. Bring to a boil. Reduce heat and simmer 3 minutes or until zucchini is just tender. Remove from heat. Cool slightly.
Add chives and parsley to soup. Blend or process in a blender, in batches, until smooth. Stir in half the yogurt. Transfer soup to a bowl. Cover, then refrigerate until well chilled.
To serve, stir soup until well combined, then divide among serving bowls. Serve topped with remaining yogurt and extra chives.