Greek Eggplant and Zucchini Soup

How to prepare Greek eggplant and zucchini soup: 1. Preheat your oven to 200°C (390°F). Spread the eggplants and zucchinis on a large baking sheet and toss. Add onion and garlic, drizzle with olive oil, and toss again. Bake in the preheated oven for about 35 minutes, stirring once. 2. Transfer half of the roasted vegetables to a food processor, add broth, and pulse until puréed. Pour this purée into a pot, then add the remaining whole roasted vegetables. Bring the Greek eggplant and zucchini soup to a boil over medium heat, season with salt, pepper, and add oregano. 3. Prepare the sauce. Peel the cucumber and remove the seeds. Dice the flesh, place it in a colander, and sprinkle with salt. Let the cucumbers sit for 30 minutes to drain excess liquid. 4. Mix garlic with vinegar, then add yogurt and stir. Pat the cucumber dry with a paper towel and incorporate it into the yogurt mixture. Season the sauce with salt to taste, add mint, cover, and refrigerate. 5. Serve the Greek eggplant and zucchini soup immediately in individual bowls, garnished with mint leaves. Serve the sauce separately so guests can add it to their liking.