This time of year I can never get enough zucchini. That is until I can't stand anymore zucchini. After you've made your share of zucchini pasta, zucchini carpaccio, and salads, it can get to be a bit overwhelming. That's when I turn to this super easy Chilled Zucchini Walnut Basil Soup recipe.
2tablespoonsextra-virgin olive oilplus more for garnish
6shallotspeeled and thinly sliced
1teaspoonfresh thyme leavesfinely chopped
4garlic clovesthinly sliced
1poundszucchinicut crosswise into 1/8-inch rounds
2teaspoonskosher salt
Freshly ground black pepper
4cupslow-sodium chicken or vegetable broth
2cupstoasted walnut halvesplus more for garnish
2ounces (about 3 packed cups)fresh basil leavesplus more for garnish
1cupplain Greek yogurt
1teaspoonfreshly squeezed lemon juice
Instructions
Sauté The Zucchini: Heat oil in a large saucepan over medium-high heat. When it shimmers, add shallots and cook, stirring occasionally, until golden brown, about 5 minutes. Add thyme and garlic and cook until fragrant. Stir in zucchini, salt, and pepper, reduce heat to medium, and cook, stirring occasionally, until zucchini is very soft, about 10 minutes. Add broth and simmer until zucchini is falling apart, about 20 minutes.
Blend The Zucchini: Place half of the zucchini mixture and half of the walnuts in a food processor fitted with a blade and process until smooth, at least 2 minutes (use caution when blending hot liquids). Transfer to a medium bowl, then repeat with remaining soup.
Chill The Soup: Set soup bowl into a large bowl of ice water, and set aside to cool, stirring occasionally until room temperature, about 20 to 30 minutes. Transfer to the refrigerator to chill thoroughly, at least 1 hour. Meanwhile, blend or purée the basil, yogurt, and lemon juice together until smooth.Just before serving, stir in yogurt mixture, taste and adjust seasoning as desired. Serve topped with chopped walnuts, a drizzle of olive oil, and a few torn basil leaves.