Zucchini Soup

Name: Zucchini Soup
Prep time: 10 min
Total time: 30 min
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

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Prep Time: 10 minutes

Total: 30 minutes

Servings: 4

30 minute meals summer dinner party

Instructions

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Step 1

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.

Step 2

Transfer shallot mixture to a blender. Add zucchini and cold water and process until smooth. Add basil, lemon zest, lemon juice 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.

Step 3

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

Step 4

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.

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