Zucchini-Basil Soup
A delightful start to a summer dinner party!
Equipment
- A blender that holds 64 ounces or 1.9 liters (or, use a smaller blender and puree in batches)
Ingredients
- 2 pounds (1kg) Young zucchini roughly chopped
- 2 cups (2 large handfuls) fresh basil leaves, roughly chopped
- 1 cup (140g) salted dry-roasted cashews
- The juice of 2 lemons
- 3 garlic cloves, smashed and peeled (or, substitute garlic paste)
- 2 tablespoons white miso paste
- 2 cups (470ml) vegetable stock
- 1 teaspoon kosher salt
For garnish:
- chopped cashews -- a sprinkling for each serving
- thinly-sliced basil leaves -- a sprinkling for each serving
Instructions
- Put all of the ingredients into the jar of a 64-ounce (1.9 liter) blender (in a small blender, work in batches). Blitz at high speed until smoothly pureed -- about 30 seconds. Taste carefully seasonings.
- Transfer the puree to a bowl or pitcher. Cover and refrigerate for up to 3 days.
- Garnish each serving of the chilled soup with a sprinkling of the chopped cashews and the strips of basil.