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Cold Zucchini And Fresh Basil Soup

  • Yield: 6 servings


  • 6 cups thinly sliced, scrubbed zucchini
  • 4 cups chicken broth, preferably homemade
  • One-half cup torn fresh basil leaves
  • 1 teaspoon salt and white pepper, or to taste
  • Sour cream, for garnish


  • Put the zucchini, broth and basil in a saucepan, bring to a gentle boil, then simmer, uncovered, about 15 minutes. Cool before transferring in batches to a processor or blender; puree until smooth. Taste for seasoning. Refrigerate several hours or several days. Stir well before ladling into bowls. Serve with a dollop of sour cream and basil leaf garnish.