1-1/2 lb Zucchini
2 Tbsp Single Varietal Extra Virgin Olive Oil
1 small onion, thinly sliced
1 tsp Greek Seasoning Blend
Pinch Aleppo Chile (optional)
1 Cup chicken or vegetable stock
Salt and Pepper to taste
1/2 Cup plain yogurt
Trim off the ends of the zucchini and slice into 1/2-inch medallions.
Heat the oil in a large pan over medium heat. Add the sliced onion, and sprinkle with Greek seasoning blend and Aleppo chile (or red pepper flakes). Cook, stirring frequently, until the onion has become translucent, about 5 minutes.
Add the zucchini to the skillet, lower the heat, and continue to cook until the zucchini slices are cooked through, another 5 to 7 minutes. As the zucchini is cooking and starts to need liquid to keep from sticking, add the vegetable or chicken stock to the pan. Cook until the zucchini is soft and the stock has begun to simmer. Season with salt and pepper to taste.
Remove pan from heat. Allow soup to cool slightly before transferring to a blender or food processor. Process until soup is fairly smooth. Add plain yogurt and stir to combine. Adjust seasonings to taste.
Chill soup for at least an hour to allow the flavors to develop. Serve chilled in individual soup bowls.