Cold zucchini and basil soup

Cold Zucchini and Basil Soup: A Refreshing Summer Delight
Looking for a light and refreshing soup to beat the summer heat? Look no further than this delicious cold zucchini and basil soup recipe! Packed with fresh, healthy ingredients and bursting with flavor, this soup is the perfect way to cool down on a hot day.

Ingredients (serves 4):

- 4 medium zucchinis, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup fresh basil leaves, chopped
- 1/2 cup plain Greek yogurt
- Salt and pepper, to taste

Cooking Tips:

- For a smoother soup, blend the ingredients in a blender or food processor before chilling.
- If you prefer a thicker soup, add more zucchini or reduce the amount of broth.
- Garnish with additional chopped basil leaves and a drizzle of olive oil for added flavor.

Instructions:

1. In a large pot, sauté the onion and garlic until softened.
2. Add the chopped zucchini and vegetable broth to the pot and bring to a boil.
3. Reduce heat and simmer for 15-20 minutes, or until the zucchini is tender.
4. Remove from heat and stir in the chopped basil leaves.
5. Allow the soup to cool to room temperature, then transfer to the refrigerator to chill for at least 2 hours.
6. Once chilled, stir in the Greek yogurt and season with salt and pepper to taste.
7. Serve cold, garnished with additional chopped basil leaves and a drizzle of olive oil.
Appearance and Taste:
This cold zucchini and basil soup is a beautiful light green color, with flecks of fresh basil throughout. The texture is smooth and creamy, with a refreshing taste that is both savory and slightly sweet. The combination of zucchini and basil creates a perfect balance of flavors that is sure to please your taste buds.
Type of Dish: Cold Soup
Main Ingredients: Zucchini, Basil, Greek Yogurt