Kunguj Me Kos is a cold soup that tastes great in the hot summer season. It is an Albanian cuisine recipe, which cooks quickly and with few ingredients that we always have in our fridge or kitchen.
As these last days of June will accompany us with high temperatures and hot days, I recommend you to consume as much juice, cold soups, fruits, and vegetables.
I like to prepare this recipe with roasted zucchinis for a healthier one, but you can also fry the zucchinis in the pan if you like it that way.
prefer to cook it with my homemade yogurt, but you feel free to use every natural yogurt you like most. Also, for a vegan recipe, you can prepare it with the type of vegetable yogurt you consume.
You can also try our Cucumber and Yogurt Soup.
Ingredients – 4 Servings
- 1 kg zucchinis
- 1.2-1.5 kg natural yogurt
- 2-3 garlic cloves
- salt, pepper, olive oil
- mint or dill
Directions
- We will wash the zucchini well as we cook them with all the skin. Cut the sides and cut them into cubes or round pieces.
- In a baking pan, place parchment paper on the base and seasoned zucchini with a pinch of salt. You can also add a little olive oil. We will bake the zucchini for 15-20 minutes in a preheated oven at 200 degrees.
- You can also cook cut zucchinis in the pan. In this case, don’t use too much oil and transfer them to kitchen paper to drain the oil after frying.
- Once the zucchinis bake, let them cool slightly.
- In a deep bowl, add the yogurt, salt, crushed garlic, pepper, and olive oil to season it.
- Add cooked zucchinis and freshly and finely chopped herbs. I used mint, but you can use dill, too.
- For a soup as fresh as possible, we can put it in the fridge before serving.
- Divide it into soup bowls, decorate the surface with fresh mint or dill and olive oil.
Bon appetit!