an unforgettable recipe to enjoy this summer!

Whether you grow your own vegetables or just enjoy shopping at your local market, you probably know it’s zucchini season! These tasty, fresh, light and vitamin-enriched vegetables are part of many typical summer dishes and can be eaten calmly even if you are on a weight loss diet. So, how about some finger-licking cold zucchini and basil soup?

Why fresh veloutes are perfect for summer

recipe for cold zucchini basil soup, serve with cream, however

Classic vichyssoise cream, Spanish salmorejo, 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-basil soup is no exception! We prepare them quickly with fresh seasonal vegetables, season them with our favorite herbs and eat them well chilled to satiate without risk during a heat wave. What more could you want from a summer dish?

Cold Zucchini Basil Soup Recipe

recipe idea cold soup zucchini basil vegan heatwave france

The cold zucchini soup recipe you have chosen for you has several very important advantages. Firstly, it is extremely easy to make and heat treatment is kept to an absolute minimum. Then it takes less than half an hour in total, which is very useful if you have to juggle multiple tasks. Similarly, it is the perfect choice if you want to prepare a little something and consume it in the evening or even the next day. Last but not least, its taste is simply irresistible and will probably become your favorite summer soup. Did we mention she’s vegan? So, without further preamble and praise, here is the list of ingredients needed to make 4 servings:

cold soup zucchini basil vegan enjoy the steps preparation

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

For the garlic croutons:
2 slices of cubed sourdough bread
1 clove of garlic, finely chopped
a drop of extra virgin olive oil, for drizzling

Preparation step by step

unmissable recipe cold soup zucchini vegan basil enjoy summer pleasure

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 lay to dry. Heat a drop of olive oil in a small pan or saucepan over medium-low heat. Add the leeks and a pinch of salt and cook, stirring occasionally, until very soft, about 5 to 8 minutes. When they become slightly translucent, season them so that their consistency is tender and the taste is mild. Stir in the garlic and fry for another 30 seconds before removing from the heat.

easy recipe cold zucchini basil soup vegan enjoy the fun steps

Put leeks, zucchini halves, hemp seeds, lemon juice, 1 cl of cold water and a few black peppercorns in a blender. Blend on medium speed until smooth. Add the basil and stir again. Taste and add more salt, lemon juice or pepper, depending on personal preference. Thin with more water if you prefer a more runny consistency. To make garlic croutons:

cold zucchini basil soup recipe vegan enjoy pleasure steps

Preheat the oven to 175°C and line a baking tray with baking paper. Arrange the bread cubes on a plate and sprinkle with minced garlic and a drizzle of extra virgin olive oil. Bake for 8 minutes or until the croutons are golden, crispy and aromatic. 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.

recipe cold zucchini basil soup without heavy cream enjoy the heat

Endnotes and Variations

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This Cold Zucchini Basil Soup contains no animal products, but its creamy texture comes from hemp seeds! This makes it even easier, but it’s also perfect if you have guests and don’t know the whole regime personally. Of course, if you don’t suffer from food allergies or simply don’t want to make a vegan recipe, you can easily improve it with cream, leek butter, etc.

cold soup recipe zucchini basil sour cream and garnishes

Lemon juice not only adds fresh acidity to cold zucchini soup, but also gives it a glossy consistency, playing a responsible role in keeping the vegetables bright green (which can turn gray due to lack of acid). To preserve the wonderful aroma of fresh basil as much as possible, add it to the blender last and avoid cooking or even heating it.

Source used: www.loveandlemons.com

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