Refreshing Zucchini Summer Soup

Ingredients

• 4 medium zucchini, roughly chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 4 cups vegetable or chicken broth
• 1/2 cup fresh basil leaves, plus extra for garnish
• 1/4 cup fresh mint leaves
• Juice of 1 lemon
• 1/2 cup plain Greek yogurt
• Salt and freshly ground black pepper to taste
• 1/4 cup toasted pine nuts for garnish

Instructions

1. In a large pot, heat olive oil over medium heat.

2. Sauté onion until translucent, about 5 minutes.

3. Add garlic and cook for another minute until fragrant.

4. Add chopped zucchini and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until zucchini is tender.

5. Remove from heat and add basil and mint leaves.

6. Using an immersion blender or regular blender, purée the soup until smooth.

7. Stir in lemon juice and Greek yogurt.

8. Season with salt and pepper to taste.

9. Chill the soup in the refrigerator for at least 2 hours or overnight.

10. Before serving, give the soup a good stir. If it’s too thick, thin with a little cold water or broth.

11. Serve cold, garnished with a drizzle of olive oil, fresh basil leaves, and toasted pine nuts.

Spoon into this cool, velvety Zucchini Summer Soup and let its refreshing flavors transport you to a sun-dappled garden on a perfect summer day. With its vibrant green color and harmonious blend of zucchini, herbs, and tangy yogurt, this soup isn’t just a meal – it’s a revitalizing experience that captures the essence of the season in every spoonful. Whether enjoyed as a light lunch or an elegant starter, it’s sure to become your new favorite way to beat the summer heat!