Chilled Zucchini Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• 2 pounds zucchini, cut into 1/2-inch cubes
• 1/2 teaspoon freshly ground black pepper
• 4 cups vegetable broth, divided
• 1/2 cup half-and-half
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil

Directions

1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the salt, zucchini, pepper, and 3 cups of the broth. Bring to a boil, reduce the heat to low, and simmer until the zucchini is tender, about 10 minutes.
4. Remove from the heat and set aside to cool for 10 minutes.
5. Transfer the soup to a blender and puree until smooth. Return the soup to the saucepan.
6. Stir in the remaining broth, half-and-half, parsley, and basil.
7. Reheat the soup over low heat until hot.
8. Serve hot or chilled.

Interesting Facts

• Zucchini is a member of the squash family and is an excellent source of Vitamin C.
• Chilled soups are a great way to beat the heat in the summer.
• This soup can be served hot or cold, making it a versatile dish for any season.