Chilled courgette soup with mozzarella

INGREDIENTS FOR 2 PEOPLE
500 g vegetable stock, carrot, celery, onion, cherry tomato and salt
400 g courgettes
Half an onion
1 mozzarella, 125 g
Extra virgin olive oil
2 anchovy fillets
Salt and pepper
Fresh oregano
STOCK
I boil 1 litre water with vegetables and salt.

I turn off once cooked.

I wash courgettes and peel onion.

I roughly chop onion and cut courgettes.

I soften onion in oil.

I stir in courgettes.

I add 500 g boiling stock.

I cook about 15 minutes until tender.

I thoroughly dry mozzarella.

I dice and dress with salt, pepper, fresh oregano and oil.

I hand-blend courgettes.

The soup should be soft and velvety.

I drain anchovies of oil.

I serve soup in a bowl with dressed mozzarella and anchovy pieces centrally, oil, pepper and fresh thyme. Excellent summer soup with croutons or pastry breadsticks.