Peel and chop the onion. Clean and wash the zucchini. Grate about 1/3 coarsely, dice the rest. Peel, wash and chop the potatoes
Fry the onion in hot oil. Add potato and zucchini cubes. Stir in approx. 1/4 l water and stock, bring to the boil and simmer covered for approx. 10 minutes. Seasoning
Wash and halve the tomatoes. Mash potatoes and zucchini in the broth. Add zucchini grated and tomatoes and cook for 2 minutes. Season to taste with salt and pepper
Wash and chop fresh thyme. Form 2 cams from the cream cheese with 2 moistened teaspoons and place them on the soup. Sprinkle with thyme
If you don't want to form extra cams, the cream cheese
on hot days the zucchini soup tastes delicious even well chilled