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Chilled Zucchini and Basil Soup

Makes 6 to 8 servings
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Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small sweet onion chopped
  • 1 clove garlic minced
  • 3 cups chopped peeled zucchini about 2 medium zucchini
  • 2 cups vegetable stock
  • ½ cup packed fresh basil leaves
  • ½ lemon zested and juiced
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Garnish: olive oil fresh basil leaves

Method
 

  1. In a small saucepan, heat oil over medium heat. Add onion; cook until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
  2. In the container of a blender, place onion mixture, zucchini, stock, basil, lemon zest and juice, salt, and pepper; process until smooth. Serve at room temperature or chilled. Garnish with oil and basil, if desired.