Chilled Zucchini And Chickpea Soup

• 1 tbsp vegetable or olive oil
• 1 None white onion, finely chopped
• 2 cloves garlic, crushed
• 1 tsp finely grated lemon zest
• 1 tsp ground cumin
• 1 3/4 lbs zucchini, chopped
• 1 (14 oz) can chickpeas, rinsed
• 2 None small vegetable stock cubes
• 3 cups water
• 2 tbsp chopped chives, plus extra, to serve
• 2 tbsp chopped flat-leaf parsley
• 1/2 cup greek-style yogurt

1. Heat oil in a large pot over moderate heat. Add onion and cook, stirring, 5 minutes or until softened. Add garlic, zest and cumin and cook, stirring 1 minute or until fragrant. Add zucchini and cook, stirring, for 1 minute, then add chickpeas, crumbled stock cubes and water. Bring to a boil. Reduce heat and simmer 3 minutes or until zucchini is just tender. Remove from heat. Cool slightly.
2. Add chives and parsley to soup. Blend or process in a blender, in batches, until smooth. Stir in half the yogurt. Transfer soup to a bowl. Cover, then refrigerate until well chilled.
3. To serve, stir soup until well combined, then divide among serving bowls. Serve topped with remaining yogurt and extra chives.

vegetable, white onion, garlic, lemon zest, ground cumin, zucchini, chickpeas, vegetable stock cubes, water, chives, flatleaf parsley, greekstyle yogurt

Taken from recipes-plus.com/api/v2.0/recipes/24256 (may not work)