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Chilled zucchini soup

Time 40 minutes
Yields Serves 6
Chilled zucchini soup
(Los Angeles Times)
1

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

2

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

3

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.

4

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

5

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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