A delightful and creamy soup made with summer squash, perfect for a light and refreshing meal.
In a medium saucepan, combine the water, chicken bouillon cubes, zucchini, and onion.
Cut the zucchini and onion into similar-sized pieces for even cooking.
Bring the mixture to a boil over medium heat.
Stir occasionally to ensure the bouillon cubes dissolve completely.
Reduce the heat to low, cover the saucepan, and let it simmer for 10 minutes.
Simmer until the zucchini is tender and easily pierced with a fork.
Transfer the cooked mixture to a blender and blend until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Add the plain yogurt to the blender and blend again until fully incorporated.
Taste and adjust seasoning as needed after blending.
Serve the soup hot or chilled, garnished with a sprinkle of freshly ground black pepper.
For a decorative touch, drizzle a bit of yogurt on top before serving.
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