Chilled Zucchini Soup

Cut the zucchini (200 g) and onion (50 g) into medium cubes and mince the garlic (3 g). Heat the olive oil (5 g), cook the onion for 3-4 minutes, then add the zucchini and garlic for a few more minutes.

Pour in the water (250 g), bring to a boil, and cook for about 5 minutes until the zucchini softens. Add the spinach (100 g), dill (8 g), fennel seeds (0.5 g), salt (3 g), black pepper (0.5 g), and lemon juice (5 g), then heat for about 1 minute more.

Blend the soup until smooth and chill it well. Serve cold.