Ingredients:

4-5 medium-sized zucchini
3-4 wedges pasteurized cheese
½ cup plain yoghurt
½ cup water
½ a bunch of dill
1 vegetable stock cube
Salt (to taste)
Pepper (to taste)
Basil (in taste)
Croutons (optional)

Preparation:
Peel and dice the zucchini. Put them in salted water to boil soft, then drain the water and purée into a big bowl. Add the rest of the ingredients without the croutons and puree again to make the mixture homogeneous. Dilute with water to make the soup as thick as you wish. You can serve it with croutons or garlic bread.
Yummy!