A light and creamy zucchini basil soup that can be enjoyed either hot or cold depending on the the time of year.
Gaspacho or even cucumber soup is probably what first comes to mind when you think of chilled soups, and while tomatoes and cucumbers make for excellent warm weather soups, I’m also quite fond of those featuring another summer staple: zucchini.
Puréed until silky smooth the mild mannered squash makes a light and creamy soup that’s nice and refreshing when served chilled.
A cold soup like this is always a great one to have on rotation this time of year; smooth and satisfying, it’s the perfect appetizer, first course or even main attraction depending on your mood or need.
I like to have mine as a light meal sometimes so I’ve added pumpkin and hemps seeds for extra sustenance which makes the soup creamy without using any cream and adds a nice nutty flavor. I like to think of it like a savory smoothie that fills you up without weighing you down. Basil and lemon zest keep things bright and lively, while olive oil adds a pleasant silkiness when everything is all blitzed up together.
The amounts I’ve called for make about 2 servings but it could easily be one if you’re eating it as a meal by itself. It’s also rather quick to prepare, which is always a plus, and most of the heavy lifting is done in the blender. You can make it ahead of time and let it sit in the fridge until you’re ready or chill it down quickly in an ice bath if you’re in a real hurry.
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