Basil Zucchini Cold Soup

Serving Size: 10

This cold basil zucchini soup dish, with a french touch and inspiration, is a great answer to a chily crave on a warm summer day. Top it with crusty garlic croutons for the perfect light meal.

Recipe by: Love & Lemons

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time30

Recipe Serving Size10

Cooking Tools Required

Blender, Cutting board, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives

Ingredients

1 1/2 cup sliced leek the tender white and light green parts only
2 tablespoon extra virgin olive oil for drizzling
3 clove garlic chopped
12 ounce zucchini chopped + a few strands of spiralized or julienned zucchini for garnish
1/2 cup hemp seeds
1 lemon juiced, more to taste
1 1/4 tablespoon miso paste
2 1/2 cup water more as needed for consistency
1 1/4 cup fresh basil packed cup
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Garlic Croutons

8 slice sourdough bread cubed, for 10 servings - 4 cups of cubed bread
2 clove garlic minced
2 tablespoon extra virgin olive oil for drizzling

Instructions

Slice the white and light green parts of the leek into rings. Rinse well, drain, and let dry.
Heat a drizzle of olive oil in a small skillet over medium-low heat. Add the leeks and a pinch of salt and cook until very soft, 5 to 8 minutes. Taste one, the leeks should be a bit translucent and should not have a bitter taste. Stir in the garlic and cook for another 30 seconds. Remove from the heat.
In a blender, combine the leek mixture with the zucchini, hemp seeds, lemon juice, miso, water and a few grinds of pepper and blend until smooth. Add the basil and blend again. Taste and adjust seasonings, adding more lemon for brightness and salt to taste. Add more water if you prefer a thinner consistency.

Make the garlic croutons:

Preheat the oven to 350°F and line a baking sheet with parchment paper. On the baking sheet, toss the croutons with the garlic and a drizzle of olive oil. Bake until crisp, about 8 minutes.
Serve the soup at room temperature, or lightly chilled, with the garlic croutons and a drizzle of olive oil.

Nutrition