Chilled zucchini soup

Time 40 minutes
Yields Serves 6
Chilled zucchini soup
(Los Angeles Times)

Heat the oil in a large saucepan over medium heat and saute the leeks and carrots about 3 minutes.


Add the garlic and saute an additional 1 minute, stirring occasionally.


Add the chicken broth, potato and one-fourth teaspoon salt and simmer about 15 minutes, until the vegetables are tender. Add the zucchini during the last 10 minutes of cooking.


Puree with an immersion blender or in a food processor until smooth. Allow to cool, then chill the soup in the refrigerator.


Season to taste with salt and pepper. Stir in the chopped basil. Pour the soup into serving bowls and garnish each with a few strips of basil.

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