Name: Chilled Zucchini Basil Soup
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: Olive oil 1 ½ tbsp; Garlic 1 clove; Zucchini 2; Celery 1 stalk; Sea salt ¼ tsp; Water 1 ½ cups; Basil 8-10 leaves; Lemon peel 1 strip; Pumpkin seeds ¼ cup; Hemp hearts ½ tbsp; Black pepper

Ingredients

1 ½ tbsp Olive oil

1 clove Garlic

2 Zucchini

1 stalk Celery

¼ tsp Sea salt

1 ½ cups Water

8-10 leaves Basil

1 strip Lemon peel

¼ cup Pumpkin seeds

½ tbsp Hemp hearts

Black pepper

Cuisine:

American Recipes

Ingredients

1 ½ tbsp Olive oil
extra-virgin, divided, plus more for drizzling
1 clove Garlic
minced
2 Zucchini
small, thinly sliced, plus shavings for garnish
1 stalk Celery
finely sliced
¼ tsp Sea salt
1 ½ cups Water
filtered
8-10 leaves Basil
large, plus more for garnish
1 strip Lemon peel
¼ cup Pumpkin seeds
raw
½ tbsp Hemp hearts
Black pepper
freshly ground, to taste

Chilled Zucchini Basil Soup

This Chilled Zucchini Basil Soup is not only paleo and vegan but also delicious. Light and creamy, it is perfect for the warm-weather months. Zucchini, garlic, celery, and basil: simple seasonal ingredients for an epic summer soup experience. The most important thing here is to chill the soup before serving for at least 2 to 3 hours.

Top the chilled soup with fresh zucchini shavings and pumpkin seeds or hemp hearts (or both), a few drizzles of extra-virgin olive oil, and a grind or two of freshly ground black pepper and be ready to enjoy! Serve this easy cold summer soup as an appetizer, lunch, or even a light dinner.

To make the Chilled Zucchini Basil Soup, you will need the following ingredients:

Steps to make Chilled Zucchini Basil Soup

1	Heat oil and add garlic, zucchini, and celery	2
In a skillet over medium-low heat, heat half the olive oil and add 1 minced clove garlic, 2 thinly sliced zucchini, and 1 sliced stalk celery. Add ¼ teaspoon sea salt.
2	Cook vegetables	5
Cook, stirring occasionally, until tender for about 5 minutes.
3	Combine soup ingredients in blender	1
In a jar of a high-speed blender, add the cooked vegetables, 1 ½ cups filtered water, 8-10 basil leaves, 1 strip lemon peel, ¼ cup raw pumpkin seeds, and ½ tablespoon hemp seeds.
4	Blend	2
Blend on high until smooth.
5	Chill
Cover and refrigerate for 2-3 hours.
6	Serve
Season with salt and black pepper to taste and serve with toppings of choice.

If you love zucchini, give this flavorful Chilled Zucchini Basil Soup a try! Don’t forget to share your wonderful results with us on Instagram using the hashtag #cookmerecipes, and check out our recipe page that features more ways to use zucchini!

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!