a can’t-miss recipe to enjoy this summer!

Whether you grow your own vegetables or just love to shop at your local market, you probably know it’s zucchini season! These delicious, fresh, light and vitamin-enriched vegetables are part of many typical summer dishes and can be safely eaten even during a weight loss diet. So, how about some finger-licking cold Zucchini Basil Soup?

Why fresh velvet is perfect for summer

cold zucchini and basil soup recipe, serve fresh cream, but

Classic vichysoise with cream, Spanish salmarejo, pea ice cream with mint, cucumber or tomato gazpacho… Of course, cold soups are a cult part of our summer menu, and this cold zucchini and basil soup is no exception! We prepare them quickly with fresh seasonal vegetables, add your favorite herbs and eat them well chilled, so that you can fill up without the risk of being full during the heat. What more could you want from a summer dish?

Cold zucchini and basil soup recipe

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The recipe for cold zucchini and basil soup that we have chosen for you has several very important advantages. First, it is extremely easy to prepare, and heat treatment is reduced to an absolute minimum. Then it will take a total of less than half an hour, which is very beneficial if you have to do several tasks. In the same sense, it is ideal if you want to prepare something in advance and consume it in the evening or even the next day. Last but not least, its taste is simply irresistible and it will surely become your favorite summer soup. Did we mention she’s vegan? So, without further ado, here is the list of ingredients needed to make 4 servings:

Cold Zucchini and Basil Soup for Vegans Enjoy the cooking steps

⅔ cup chopped leeks (tender, white and light green parts only)
a drop of extra virgin olive oil
1 clove of garlic, minced
2 small courgettes, sliced ​​+ a few strips, spirals or julienned courgettes for serving
¼ cup hemp seeds
juice of ½ lemon, more to taste
1 cup water, plus more as needed to adjust consistency
½ cup fresh basil leaves
sea ​​salt and freshly ground black pepper

For the garlic croutons:
Cut 2 slices of sourdough bread into cubes
1 clove of garlic, finely chopped
a drop of extra virgin olive oil, for watering

Step-by-step preparation

inescapable Cold Zucchini Soup Recipe Vegan Basil Enjoy summer fun

Clean the leek by removing the outer leaves, and cut the white and light green parts into rings. Rinse under cold running water, drain well and set aside to dry. Heat a drizzle of olive oil in a small skillet or saucepan over medium to low heat. Add the leeks and a pinch of salt and cook, stirring occasionally, until tender, about 5 to 8 minutes. When they become slightly translucent, taste them to make sure they are tender in texture and mild in flavor. Add the garlic and sauté for a further 30 seconds before removing from the heat.

Easy Cold Zucchini Basil Soup Recipe for Vegans, enjoy the fun steps

Place leeks, zucchini halves, hemp seeds, lemon juice, 1 cup cold water and a few grinds of black pepper in a blender. Mix on medium speed until smooth. Add the basil and stir briefly again. Taste and add more salt, lemon juice or pepper depending on personal preference. If you prefer a more runny consistency, thin with water. To make garlic croutons:

Cold Zucchini Basil Soup Recipe for Vegans

Preheat the oven to 175°C and line a baking tray with parchment paper. Place the bread cubes on the dish and add chopped garlic and a drop of extra virgin olive oil. Bake for 8 minutes or until croutons are golden, crispy and fragrant. Serve cold Zucchini Basil Soup at room temperature or slightly chilled with, among other things, garlic croutons, a drizzle of olive oil, raw zucchini spirals, or a few small fresh basil leaves.

Cold Zucchini Basil Soup recipe without fresh cream, enjoy warm

Top notes and variations

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This cold Zucchini Basil Soup is animal free, but its creamy texture is derived from hemp seeds! This makes it even easier, but also perfect if you have guests over and you personally don’t know the whole routine. Of course, if you don’t have a food allergy or are just aiming for a vegan recipe, you can easily fix this with heavy cream, saute leeks in oil, etc.

recipe for cold soup, zucchini, basil, fresh cream, but side dishes

Lemon juice not only adds fresh acidity to a cold zucchini and basil soup, but also gives it a glossy texture, while playing a key role in preserving the bright green of the vegetable (which can turn grayish due to a lack of acid). To preserve as much of the wonderful aroma of fresh basil as possible, put it in the blender last and never cook or even heat it.

Source used: www.loveandlemons.com

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