Chilled Zucchini Soup With Lemon and Basil

Refreshingly Light and Zesty – The Ultimate Summer Cooler Zucchini Soup

This Chilled Zucchini Soup with Lemon and Basil is the perfect refreshing dish for warm weather. Packed with fresh flavors and a smooth, creamy texture, it’s a light and satisfying meal that’s ideal for lunch or as a first course at a summer dinner party. The bright notes of lemon and basil elevate this soup, giving it a burst of flavor that feels just right for picnics, BBQs, and garden gatherings.

Serve this soup during summer picnics, garden parties, or as a cooling starter for any warm-weather meal. Its fresh, vibrant flavors make it a standout dish for light summer celebrations.

How to Make From Scratch Zucchini Soup:

1. Start by sautéing garlic and onions in olive oil until soft and fragrant.
2. Add chopped zucchini, cook for a few minutes, then pour in vegetable broth.
3. Let the zucchini simmer until soft.
4. Blend the mixture until smooth.
5. Stir in fresh lemon juice, chopped basil, and a touch of cream if desired.
6. Chill the soup for at least 2 hours before serving.

When to Flip Zucchini Soup:
This recipe doesn’t involve flipping but make sure to stir the soup while cooking to avoid sticking at the bottom of the pan.

How to Reheat Zucchini Soup:
To reheat, gently warm the soup over medium heat. However, this soup is best served chilled.

Can You Save Batter Zucchini Soup?:
Since this soup doesn’t involve a batter, there’s no batter to save. However, you can store the soup itself.

Can You Freeze Zucchini Soup?:
Yes, you can freeze the soup. Let it cool completely, then store it in an airtight container. Thaw in the fridge overnight and reblend before serving for a smoother texture.

Ingredients:

• 3 medium zucchini, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1 lemon, juiced
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: 1/2 cup heavy cream

Directions:

1. Heat olive oil in a large pot over medium heat.
2. Add onions and garlic, and cook until soft.
3. Stir in the zucchini and sauté for 5 minutes.
4. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes until zucchini is tender.
5. Use a blender or immersion blender to puree the soup until smooth.
6. Stir in the lemon juice and fresh basil, and season with salt and pepper.
7. Chill in the refrigerator for 2-3 hours.
8. Serve cold, garnished with extra basil leaves if desired.

Editor’s Note:
For an extra creamy touch, add a splash of heavy cream after blending, and for added zest, garnish with lemon zest.

Nutrition Facts:
Per serving (makes 4 servings):

• Calories: 150
• Fat: 8g
• Carbohydrates: 18g
• Protein: 4g
• Fiber: 4g