Wash and clean the zucchini and cut into wide slices. Heat olive oil in a pan. Fry the zucchini in it without the slices taking on colour. Season with cumin, salt and pepper. Add vegetable stock and simmer for about 10 minutes
Wash mint and coriander and shake dry. Set aside 4 mint tips. Pluck off the remaining leaves. Coarsely chop the coriander. Put the zucchini into a tall mixing bowl. Add herbs and yoghurt and puree. Put the lassi in a cool place for about 1 hour.
Whisk the egg in a deep dish. Pour breadcrumbs into a second plate. Cut feta into 8 cubes. Turn the cubes in flour, egg and breadcrumbs one after the other. Heat oil in a frying pan. Fry the diced feta for 1-2 minutes while turning. Remove and drain on kitchen paper
Wash and halve the tomatoes. Wash basil and shake dry. Stick 1 feta cube, 1 basil leaf and 1 tomato half each with wooden skewers. Pour the soup into small glasses (each containing approx. 150 ml) and garnish each with a mint tip
Waiting time approx. 45 minutes