Cold soup with vegetables

For 4 people:
900 g soy yogurt
300 g Zucchini
160 gr peas
160 gr carrots
24 asparagus tips
160 g wholemeal bread toasted
olive oil e.v.
Basil, salt and pepper to taste.

Peel the zucchini, tagliarlea into cubes and boil in lightly salted boiling water until al dente.
Do the same with the carrots and peas.
Pour the yogurt into the Blender along with 10 spoons of olive oil, add a pinch of salt, pepper and a score of basil leaves.
Cut into slices the asparagus, previously cooked, keep only the tips which will be cut in half by their length, useful for trimming.
Put all the vegetables in a bowl and allow to cool.
Pour into the glass jar yogurt Smoothie, garnish with a few pieces of carrot and Courgette (left), along with asparagus and toast and cut into cubes, then serve.