Basil and Zucchini Soup
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.
★★★★★ 1 vote5
EQUIPMENT:BLENDER,FOOD PROCESSOR,FOOD MILL OR SIEVE
6 csliced zucchini
1/2 cfresh basil leaves,about 20
2 Tbsplemon juice,fresh squeezed,
1/2 clow-fat yogurt or sour cream,to garnish
How to Make Basil and Zucchini Soup
- Place zucchini and basil leaves in 3 quart saucepan with water.Add salt.Bring to a boil,reduce heat and simmer for 10 minutes.
- 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
- Chill well-at least 1 hour or longer.
- Chill the serving bowls.Garnish each cup or bowl of soup with a dollop of yogurt or sour cream.