Chilled zucchini and basil soup

By AnnieMro

Ingredients

• 2 tsp olive oil
• 5 medium zucchini, cubed
• 1 leek, sliced thin
• 1 garlic clove, cut in 6
• 1 large potato, peeled and diced
• 4 cups water
• 20 large basil leaves
• 1/3 cup plain yogurt
• Salt & ground pepper

Preparation

Step 1

Heat oil in large saucepan. Sweat zucchini and leek over medium heat for about 10 mins. Add garlic, potato, water and season with salt & pepper. Cover, bring to a boil and let simmer for 10 mins. over low heat. Remove from heat, add basil leaves and let steep 15 mins.

Purée soup. Strain through a colander and set aside to cool. Once cooled, add yogurt, season to taste and refrigerate. When ready to serve. Add a drizzle of olive oil and garnish with fresh basil leaves.

Will keep for 5 days in fridge and can be frozen. Can be served warm.