Name: Chilled Zucchini and Basil Soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 10 servings
Ingredients: 1 drizzle olive oil; 5 medium zucchini, (approximately 600 g/1-⅓ lbs), cut in half lengthwise and into ¼-inch (½ cm) cubes; 1 leek, sliced thin (white and tender green parts); 1 fresh garlic clove, cut into 6; 2 bay leaves; 1 large potato (½ lb/225 g), peeled and diced; 4 cup (1 L) water; 20 large basil leaves; ⅓ cup (80 mL) IÖGO Greko Plain; extra virgin olive oil, optional; salt and ground pepper

Prep Time

25 min

Cook Time

20 min

Yields

10 servings

A wonderfully fresh and versatile soup that can be served chilled, from frozen or even warm.

* Also note the 15 minutes required for basil leaves to steep in the saucepan.

Brought to you by IÖGO

ingredients

drizzle olive oil

medium zucchini, (approximately 600 g/1-⅓ lbs), cut in half lengthwise and into ¼-inch (½ cm) cubes

leek, sliced thin (white and tender green parts)

fresh garlic clove, cut into 6

bay leaves

large potato (½ lb/225 g), peeled and diced

cup (1 L) water

large basil leaves

⅓

cup (80 mL) IÖGO Greko Plain

extra virgin olive oil, optional

salt and ground pepper

Ingredient Substitution Guide

directions

Step 1

Heat a little olive oil in a large saucepan. Sweat the zucchini and leek over medium heat for approximately 10 minutes. Season to taste.

Step 2

Add the garlic, bay leaves, potato, water and season with salt and pepper.

Step 3

Cover, bring to a boil and let simmer for 10 minutes over low heat. Remove from the heat, add the basil leaves and let steep for 15 minutes.

Step 4

Puréed the soup in an electric blender. Strain through a colander and set aside to cool. Add the yogurt, correct the seasoning and refrigerate.

Step 5

Step 6

When ready to serve, you may add a drizzle of olive oil and garnish with fresh basil leaves.

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Chilled Zucchini and Basil Soup

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