 Karin made this cold soup for us to enjoy this week and it was incredibly tasty and refreshing. I highly reccommend it this weekend as it's going to be another hot one. We served it alongside a feta and melon salad.
Chilled Zucchini Soup With Lemon and Basil - Hetty Lui McKinnon NYT Cooking The soup can be prepared ahead and chilled in the fridge for up to 24 hours or it can be served right away chilled with ice cubes. 2 lbs zucchini, trimmed and roughly chopped 2 c basil leaves (about 2 ounces), plus more to serve 1 c roasted cashews (5 ounces), plus ¼ cup chopped roasted cashews to serve 6 Tbsp lemon juice (from 2 lemons), plus more if needed 3 garlic cloves, roughly chopped 2 Tbsp white (shiro) miso 2 c vegetable stock Kosher salt and black pepper Ice cubes (optional) Extra-virgin olive oil, to serve Step 1 Place the zucchini, basil, cashews, lemon juice, garlic, miso, vegetable stock and 2 teaspoons salt in a blender or food processor and blitz until smooth and silky. Taste and check seasonings, adding more salt or lemon juice as needed. Step 2 Chill in the refrigerator for at least 2 hours or serve immediately, transferring the soup to a bowl and adding a few ice cubes if needed. Top with chopped cashews, a drizzle of olive oil, black pepper and a few basil leaves.
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