Here, a bounty of freshly cooked squash is pureed until creamy with rich, velvety avocado and seasoned with lemon and basil for a chilled soup that is as light and refreshing as it is fulfilling.
You can use vegetable broth instead of chicken broth, to make the dish vegan.
Make Ahead
The soup needs to be refrigerated for at least 2 hours, and up to 1 day, before serving.
Ingredients
6 servings (makes about 6 cups)
1 tablespoon extra-virgin olive oil
1 cup chopped onion
2 medium cloves garlic, minced
2 pounds zucchini (4 medium), trimmed, halved lengthwise and cut crosswise into 1/2-inch half- moon slices
3/4 teaspoon salt, or more as needed
2 cups low-sodium chicken broth (may substitute vegetable broth)
1/3 cup packed fresh basil leaves
1 teaspoon finely grated lemon zest and 1 tablespoon juice (from 1 lemon), or more as needed
Pinch ground white pepper
Method
Heat the oil in a large pot over medium heat. Once the oil shimmers, add the onion and cook for 3 minutes until it is softened.
Stir in the garlic and cook for 30 seconds, then stir in the zucchini and the salt.
Add the broth and increase the heat to medium-high; once the liquid begins to boil, reduce the heat to medium-low, cover and cook for about 8 minutes, or until the zucchini has softened. Let cool completely.
Puree half of the zucchini mixture in a blender, then transfer the puree to a large bowl or storage container.
Add the remaining half of the zucchini mixture to the blender with the avocado and the basil; puree until smooth, then add it to the first batch of pureed mixture.
Stir in the lemon juice, zest and the pepper. Taste, and add more salt and/or lemon juice.
Cover and refrigerate for at least 2 hours, and up to 1 day, before serving.
Photo by Deb Lindsey for The Washington Post.
Recipe By Ellie Krieger, Special To The Washington Post
