Chilled Zucchini and Basil Soup
Makes 6 to 8 servings
- 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
- 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.
- 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.
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