Zucchini and Garlic Soup

Name: Zucchini and Garlic Soup
Total time: 30 min
Ingredients: 2 hard-boiled eggs; 1 bunch of scallions; 1 cup of chopped bell peppers; 1 head of garlic, skin removed; 200g of butter; 3 cloves of garlic; 1 kg of zucchini; salt and pepper to taste

1
2 hard-boiled eggs
2
1 bunch of scallions
3
1 cup of chopped bell peppers
4
1 head of garlic, skin removed
5
200g of butter
6
3 cloves of garlic
7
1 kg of zucchini
8
salt and pepper to taste

Ingredients

1
2 hard-boiled eggs
2
1 bunch of scallions
3
1 cup of chopped bell peppers
4
1 head of garlic, skin removed
5
200g of butter
6
3 cloves of garlic
7
1 kg of zucchini
8
salt and pepper to taste

Directions

1
Peel the eggs
2
Wash the scallions
3
Chop the eggs, scallions, and bell peppers
4
Place each ingredient in small bowls
5
Cut the garlic into thin slices
6
Mix a little butter with 1 well-mashed clove of garlic
7
Spread it over the bread slices
8
Bake in the oven until toasted
9
Peel the zucchini and cut it into pieces
10
Add enough water to a blender to make a creamy soup
11
Heat the leftover butter from the bread and fry 2 cloves of garlic for about 2 minutes
12
Add the zucchini and heat well, allowing it to boil
13
Season with salt and pepper to taste
14
To serve, each person places some ingredients on a plate and then adds a little of the zucchini soup
15
Note: To make chopping scallions easier, place them in a blender with water, turn it on and off several times until they reach the desired size
16
Drain in a colander.