Cold cream of zucchini soup

The desire for a short holiday with friends finds satisfaction in fresh and tasty food. The vegetable soups are ideal for a funny lunch with friends, or for a picnic (to be stored in the icebox). Soups are great to be tasted cold, especially if made the day before. Here a cold, easy and tasty creamy zucchini soup.

Cold cream of zucchini soup
(serves 4)

1.32 pound (600 gr.) zucchini
1 potato about 10.5 ounces (300 gr.)
1 shallot
4 cups ( 800 ml.) veggie broth
¼ cup (50 ml.) white wine
½ cup (115 ml.) heavy cream
5 twigs fresh oregano

Wash, trim zucchini, wash, peel potato and dice vegetables. Peel and finely chop shallot. In large saucepan, let it burnish with oil and wine and cook gently for about 5 minutes. Add the vegetables, cook for 5 minutes, stirring frequently. Salt, add the fresh oregano leaves, washed and chopped (setting aside a few to garnish), pour the broth and bring to boil. Lower the heat and simmer gently, stirring occasionally, for about 30 minutes.Let completely cool, process the soup in a blender or food processor until smooth and creamy, add the cream and stir until well combined? Pour into bowls, garnish with some fresh oregano leaves and serve.