basil and zucchini soup

Name: Basil and Zucchini Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: ## EQUIPMENT:BLENDER,FOOD PROCESSOR,FOOD MILL OR SIEVE; 6 cup(s) sliced zucchini; 1/2 cup(s) fresh basil leaves,about 20; 3 cup(s) water; 1 teaspoon(s) salt; 2 tablespoon(s) lemon juice,fresh squeezed,; 1/2 cup(s) low-fat yogurt or sour cream,to garnish

(1 RATING)

22 Pinches

billy haze

Philadelphia, PA

Updated on Nov 9, 2012

Green....Green...cool..cool. these words come to mind when the dark green basil leaves are blended with the light green zucchini slices.This soup is very low in calories as there is no stock,onlyy the juice of the zucchini and a bit of water. Now this soup is decidedly "basilish",if it is too much for your taste feel free to reduce the basil to 1/4 cup. Great soup for a light lunch or first course,served with a dollop of low fat yogurt or sour cream.

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prep time 10 Min

cook time 10 Min

method ---

yield 6 serving(s)

Ingredients

EQUIPMENT:BLENDER,FOOD PROCESSOR,FOOD MILL OR SIEVE
6 cups sliced zucchini
1/2 cup fresh basil leaves,about 20
3 cups water
1 teaspoon salt
2 tablespoons lemon juice,fresh squeezed,
1/2 cup low-fat yogurt or sour cream,to garnish

How To Make basil and zucchini soup

Step 1

Place zucchini and basil leaves in 3 quart saucepan with water.Add salt.Bring to a boil,reduce heat and simmer for 10 minutes.

Step 2

Remove the saucepan from the heat,add lemon juice and allow the vegetables to cool before placing in food processor or blender to puree,or putting thru a food mill or sieve
Step 3

Chill well-at least 1 hour or longer.
Step 4

Chill the serving bowls.Garnish each cup or bowl of soup with a dollop of yogurt or sour cream.
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