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
  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.
Recipe by Southern Lady Magazine at