Chilled Zucchini Basil Soup Food

ZUCCHINI BASIL SOUP

Steps:

• Heat half the olive oil in a medium skillet over medium-low heat. Add the garlic, zucchini and celery and salt, and cook stirring occasionally until just tender (about 5 minutes). Remove the saucepan from the heat.
• Place the cooked zucchini and celery in the jar of a high speed blender along with the water, basil leaves, lemon peel, pumpkin seeds, hemp seeds and the rest of the olive oil. Puree the soup on high until very smooth. Pass through a strainer into a large bowl if desired for a smoother result. Refrigerate covered for at least 2-3 hours, until thoroughly chilled.
• Season the soup with salt and pepper to taste. Pour into bowls and top with julienned zucchini, basil leaves, hemp seeds, pumpkin seeds and an extra drizzle of olive oil before serving chilled.

ZUCCHINI-BASIL SOUP

Steps:

• Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
• Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
• Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
• Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.

CHILLED ZUCCHINI BASIL SOUP

Steps:

• In a skillet over medium-low heat, heat half the olive oil and add 1 minced clove garlic, 2 thinly sliced zucchini, and 1 sliced stalk celery. Add ¼ teaspoon sea salt.
• Cook, stirring occasionally, until tender for about 5 minutes.
• In a jar of a high-speed blender, add the cooked vegetables, 1 ½ cups filtered water, 8-10 basil leaves, 1 strip lemon peel, ¼ cup raw pumpkin seeds, and ½ tablespoon hemp seeds.
• Blend on high until smooth.
• Cover and refrigerate for 2-3 hours.
• Season with salt and black pepper to taste and serve with toppings of choice.

CHILLED ZUCCHINI SOUP

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes and cook for 2 minutes, stirring constantly.
• Pour water into the saucepan and bring to a boil. Add 4 sprigs of mint and zucchini. Reduce heat to low and simmer soup, covered, for 15 minutes. Remove mint.
• Stir together cornstarch and cold water and add to the soup. Increase heat to medium and whisk cornstarch mixture so soup thickens. Season with salt and pepper. Remove from heat and set aside to cool.
• Chill soup in the refrigerator until cold, about 2 hours. Before serving, add lemon juice and garnish with remaining mint, basil, and remaining olive oil.

ZUCCHINI SOUP I

Steps:

• In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
• In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
• When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.

CHILLED ZUCCHINI-CUMIN SOUP

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion; sauté until tender, about 5 minutes. Add cumin; stir until aromatic, about 30 seconds. Mix in zucchini. Add broth; bring soup to boil. Reduce heat; simmer until zucchini is very tender, about 30 minutes. Cool slightly.
• Mix 1/3 cup chopped basil into soup. Working in batches, puree soup in blender until smooth. Transfer to bowl. Season with salt and pepper. Cover; chill until cold, about 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Ladle soup into bowls. Top each with 1 tablespoon yogurt and sliced basil.

BASIL AND ZUCCHINI SOUP

Steps:

• Heat the oil in a large saucepan and lightly cook the onion and garlic untilgolden..
• Add the water, stock, zucchini and basil.
• Bring to the boil, lower heat and simmer for about 10 minutes or until vegetables are soft.
• Process in a food processor until smooth Return to pan, add the milk
• and heat Do not boil.

COLD ZUCCHINI SOUP

Steps:

• In a food processor, combine the tomatoes, zucchini, celery, peppers, onions, lemon juice, basil, cumin and lemon rind.
• Process with on/off turns until smooth.
• Serve chilled.