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Cold Zucchini & Basil Soup

A refreshing and zesty cold soup perfect for hot summer days, featuring smooth zucchini, fresh basil, and a hint of lemon.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Soup, Vegan
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium Zucchini Go for medium ones, nothing too huge or seedy.
  • 1 bunch Fresh basil Don’t skimp; this makes the soup sing.
  • 2 cloves Garlic For depth—skip if you’re not into it.
  • 1 small Onion For depth—skip if you’re not into it.
  • 1 medium Lemon For that crucial zesty twist.
  • 1 tablespoon Olive oil Just a splash.
  • 3 cups Veggie broth Veggie works best, but chicken is fine if that’s your jam.
  • 1 teaspoon Salt To taste.
  • 1 teaspoon Pepper To taste.
Optional toppings
  • 1 dollop Yogurt For a fancy touch.
  • 1 swirl Cream For a fancy touch.

Method
 

Preparation
  1. Chop the zucchini into uneven chunks.
  2. Sauté the onion and garlic in olive oil for a couple of minutes until fragrant.
  3. Add the chopped zucchini and let it soften slightly.
  4. Pour in the broth and simmer for 10 minutes until zucchini is tender.
  5. Remove from heat, add fresh basil and squeeze in lemon juice.
  6. Let the mixture cool a bit, then blend until smooth.
Chilling
  1. Transfer the soup to the fridge and allow it to chill for at least one hour, preferably two.
Serving
  1. Serve cold, directly from the fridge.
  2. Top with crunchy croutons or roasted seeds, and a sprinkle of extra basil or lemon zest.
  3. Pair with a slice of crusty bread.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Stir before serving and adjust thickness with a splash of cold water or broth if needed.