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:
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.
Cook, stirring occasionally, until tender for about 5 minutes.
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.
Blend on high until smooth.
Cover and refrigerate for 2-3 hours.
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!
It is as tasty as it is attractive. Thanks!
