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
- 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.