This chilled zucchini basil soup is super fresh, light and simple. It’s chilled nature screams summer. Since it is such a light soup it would be great served alongside a veggie sandwich. I’m thinking toasted sourdough bread, lightly grilled or baked veggies like red bell pepper, zucchini, and red onion, hummus, basil pesto, possibly some artichokes, and lots of sprouts.
The quick to make soup is best made the day before so it can chill in the fridge overnight or in the morning to be served at dinnertime.
Chilled Zucchini Basil Soup
2 servings
Ingredients:
- 1 small yellow onion, diced
- 2 garlic cloves, finely chopped
- 2 small-medium zucchini (peels on), roughly chopped
- 1/4 cup pumpkin seeds
- 15 large basil leaves, more to taste
- 1 lemon, juiced
- sea salt & ground pepper to taste
Instructions:
- Water sauté onion and garlic.
- Add the chopped zucchini, sautéed onion and garlic, pumpkin seeds, and 1 cup of filtered water to a high speed blender. Blend on high for a good while until super smooth. If needed add a tad more water to blend as zucchini sizes vary.
- Now add in the basil and lemon juice. Blend again.
- Add to a large mason jar and store in the fridge until super chilled – 8 hours to overnight.
- Season with sea salt & ground pepper to taste and enjoy!
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