Chilled Zucchini Soup

Name: Chilled Zucchini Soup
Yield: 2 servings
Ingredients: 2 tablespoon Neutral Flavored Vegetable Oil; 1 pcs medium onion, chopped; 2 cloves Garlic, chopped; 4 pcs medium zucchini, sliced; 3 cup Vegetable stock; 2 cup Water; 1 cup roughly chopped fresh basil; 0 pinch salt and pepper to taste; 0.5 pcs lemon juiced

description

Pantoh_Together

Servings2

Difficultyeasy

AmericanGluten-FreeSoupsSides

Ingredients

2 tablespoonNeutral Flavored Vegetable Oil
1 pcsmedium onion, chopped
2 clovesGarlic, chopped
4 pcsmedium zucchini, sliced
3 cupVegetable stock
2 cupWater
1 cuproughly chopped fresh basil
0 pinchsalt and pepper to taste
0.5 pcslemon juiced

Instructions

1
In a medium to large soup pot heat oil with a pinch of salt, add onions and cook until translucent about 8 minutes. Add garlic cook for an additional 1 minute add a pinch more of salt.
2
Add the zucchini, water, stock, and salt and pepper to taste, bring to a boil, cover lower flame and let simmer for about 35 minutes or until the zucchini is very soft. Add basil and simmer for an additional 5 mins.
3
Let the soup cool a bit. Add lemon juice to the soup. With an emersion blender or in batches in a blender puree the soup until smooth,.
4
Place in the refrigerator for at least 5 hours, overnight is best, until chilled. Serve and enjoy!