Basil and Zucchini Soup

You can add a shot of hot pepper sauce if desired, or substitute tarragon for a different twist.

Serves: 6Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 6 cups sliced zucchini
  • ½ cup fresh basil leaves (about 20)
  • 3 cups chicken stock
  • 1 tsp. salt
  • 2 Tbsp. lemon juice
  • ½ cup pesto


  • Place the zucchini and basil leaves in a medium-sized saucepan with the stock and salt. Bring to a boil, reduce heat, and simmer for 10 minutes.
  • Remove the saucepan from the heat, add the lemon juice, and allow the vegetables to cool slightly. Use a slotted spoon to transfer all but 1 cup of the vegetables to a food processor fitted with a metal blade, or a blender; process to a smooth purée, adding a few tablespoons of the broth if needed. Transfer to a bowl, stir in reserved vegetables, and chill.
  • Serve in chilled soup bowls with a dollop of pesto.