Clean and wash the zucchini. Cut 1/2 zucchini into fine strips, the rest roughly dice. Peel and chop onion and garlic
Heat 1 tablespoon of oil in a pot. Fry the onion, garlic and diced zucchini. Season with salt, pepper and herbs from Provence. Stir in wine, approx. 3/8 l water and stock. Bring to the boil, cover and simmer for about 10 minutes
Cut toast into cubes and fry in 1 tbsp. hot oil until golden brown. Wash parsley, chop roughly
Puree the soup. Stir in cream and zucchini strips, bring to the boil once and simmer for another 1-2 minutes. Season to taste with salt and pepper. Sprinkle with croutons and parsley. Green olives taste good with it