Name: Zucchini Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 tbsp. extra-virgin olive oil, divided, plus more for drizzling -; 2 medium shallots, chopped -; 1 clove garlic, crushed -; Kosher salt -; 1 c. low-sodium vegetable broth -; 1 lb. zucchini (about 2 medium), chopped -; 1/2 c. (or more) cold water -; 1/2 c. packed basil leaves, roughly chopped, plus small leaves for serving -; 1/2 tsp. finely grated lemon zest -; 1 tbsp. fresh lemon juice -; 1/4 c. plain Greek yogurt -; 1 tbsp. finely chopped chives, plus more for serving -; Fresh dill, for serving (optional) -; Freshly ground black pepper -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini Soup

1. 2 tbsp. extra-virgin olive oil, divided, plus more for drizzling -

2. 2 medium shallots, chopped -

3. 1 clove garlic, crushed -

4. Kosher salt -

5. 1 c. low-sodium vegetable broth -

6. 1 lb. zucchini (about 2 medium), chopped -

7. 1/2 c. (or more) cold water -

8. 1/2 c. packed basil leaves, roughly chopped, plus small leaves for serving -

9. 1/2 tsp. finely grated lemon zest -

10. 1 tbsp. fresh lemon juice -

11. 1/4 c. plain Greek yogurt -

12. 1 tbsp. finely chopped chives, plus more for serving -

13. Fresh dill, for serving (optional) -

14. Freshly ground black pepper -

How to cook deliciously - Zucchini Soup

1. Stage

In a small saucepan over medium heat, heat 1 tbsp. oil. Cook shallots, garlic, and 1/4 tsp. salt, stirring often, until softened, 4 to 5 minutes. Add broth and bring to a simmer. Remove from heat and let cool about 10 minutes.

2. Stage

Transfer shallot mixture to a blender. Add zucchini and cold water and process until smooth. Add basil, lemon zest, lemon juice, 1 tbsp. oil, and 3/4 tsp. salt. Continue to blend until very smooth. Add up to 1/4 c. more cold water to loosen consistency, if desired.

3. Stage

In a small bowl, stir yogurt, chives, and 1/8 tsp. salt.

4. Stage

Serve soup at room temperature or chilled. Ladle soup into bowls. Top with a dollop of chive yogurt. Drizzle with oil and sprinkle with chives, basil, and dill, if using. Season with several grinds of black pepper.