A refreshing, smooth chilled soup for the summer that goes down easy.
I love making potage soup with various vegetables. When I used zucchini, it turned out tastier than I expected and was a big hit, so now I make it a lot in the summer.
In Step 3, the recipe calls for 200 ml of water, which should be just enough to cover the vegetables. Adjust the thickness of the potage to taste depending on the size of the zucchini. Note: Zucchini is a squash variety, and it's low in calories and is rich in carotene.
Enjoy Japanese food around the world.