Looking for a new idea for all of the summer zucchini? Try this creamy chilled zucchini basil soup that requires only a little bit of cooking….all you have to do is lightly steam the sliced zucchini and add it to soaked cashews along with a handful of fresh basil. A splash of lemon juice and a bit of hot smoked paprika and cumin give a nice depth to the flavor.
Making a creamy vegan soup is easy if you get used to soaking about a half cup or more of raw cashews and adding them to any soup, sauce, or gravy you’d like to thicken. This soup also works as a hot soup, but it’s so simple to make in the summer and it uses up all that extra zucchini that seems to multiply in the garden. Serve it in a margarita glass just for fun!
Here’s another delicious chilled soup:
Chilled Zucchini Basil Soup
Prep
Total
Yield 4-5 servings
Creamy and delicious chilled zucchini soup is accented with basil.
Ingredients
- 1 pound zucchini (about 3 medium), sliced
- 1 1/2 cups vegetable broth
- 2 cups fresh basil
- 1/2 cup raw cashews, soaked for at least 1 hour in 1 cup of water
- 2 tablespoons fresh lemon juice plus lemon slices for garnish
- 1/2 teaspoon hot smoked paprika (optional)
- 1-2 teaspoons fine sea salt (to taste)
Instructions
Soak the cashews covered in water for at least 1 hour, then drain them. While the cashews are soaking, slice the zucchini and steam it for about 5 minutes until it starts to look transparent. Let the zucchini cool. To a blender or VitaMix, add the soaked cashews, the broth, the zucchini, the basil, lemon juice, salt and hot smoked paprika.
Blend on high until the soup is completely smooth. Chill the soup for at least 30 minutes. Taste for seasoning; the soup should taste bright and lemony. If you will be serving the soup a few hours or more after making it, check the seasoning again just before serving. Serve garnished with lemon slices.
Courses soup
2
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