Grilled Zucchini and Basil Soup

Based on 1 ratings | Read Review
15 minutes prep time
25 minutes cook time
Serves 4

Ingredients

3 small unpeeled zucchini, ends trimmed, sliced in half lengthwise and quartered 3
10 mL olive oil, divided 2 tsp
1 small leek, white part only, chopped 1
1 clove garlic, minced 1
500 mL Knorr Vegetable or Chicken Broth 2 cups
2 mL kosher salt (omit if using low-sodium broth) 1/2 tsp
250 mL 1% buttermilk 1 cup
125 mL non-fat sour cream 1/2 cup
18 large basil leaves, roughly chopped 18
pinch cayenne pinch
freshly ground pepper to taste

Directions

Toss zucchini with 1 tsp. (5 mL) of oil. Grill over medium heat until zucchini pieces are tender but still firm and have good grill marks.

In the meantime, heat 1 tsp. (5 mL) of oil in large saucepan. Add leek and cook until wilted, about 3-5 minutes. Add garlic and cook for 1-2 minutes. Add grilled zucchini pieces, stock and salt (if using) and bring to a boil. Lower heat, cover and simmer until zucchini is very soft (about 12-15 minutes).

Remove from heat and purée in food processor in batches if necessary. Add buttermilk, sour cream, basil, cayenne, pepper to taste and process until smooth. Chill, covered, until cold, about 3-4 hours. Serve in chilled bowls, garnish with extra chopped fresh basil.

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