This Zucchini-Basil Soup is one of the BEST soups I have ever tasted. The recipe, which I adapted from The New York Times, is almost too easy to make. There’s zero cooking to do. Just toss the ingredients into the jar of a blender, blitz until smooth, and you’re done. Need a delightful first course for a summertime dinner party? Here’s the how-to:
If you’d like to see me make, decorate, and serve this perfumed bliss, just watch the above video. Then scroll down for the printable recipe.
- A blender that holds 64 ounces or 1.9 liters (or, use a smaller blender and puree in batches)
- 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
- chopped cashews -- a sprinkling for each serving
- thinly-sliced basil leaves -- a sprinkling for each serving
- 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.