Chilled Zucchini Basil Soup with Lemon Garlic Cream
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
gluten-free, grain-free, dairy-free, paleo, nut-free, egg-free, whole30, vegan, vegetarian, keto, AIP
  • 1 tablespoon Terra Delyssa Organic Olive Oil, grass-fed butter or ghee
  • 1 medium white or yellow onion, diced or sliced
  • 2 cloves garlic, thinly sliced, chopped or minced
  • 1½ teaspoons sea salt, plus more to taste
  • black pepper, to taste
  • 1¾ lbs zucchini, with about ¼ lb saved to be spiralalized or julienne cut, for garnish
  • 2 cups low sodium chicken or vegetable broth
  • 2 cups fresh basil, plus more for garnish
  • Lemon Garlic Cream
  • ½ cup unsweetened plain yogurt or dairy-free yogurt, sour cream, creme fraiche or coconut cream*
  • 1 small garlic clove, pressed
  • 1 teaspoon lemon zest
  1. Make the Lemon Garlic Cream Making ahead allows the flavors to really come together. Whisk together yogurt, garlic, and lemon zest in small bowl to blend. Season with salt and pepper, to taste. Can be made 1 day ahead. Cover and chill until ready to serve.
  2. Make the Soup. Chop or dice onion. Heat a medium pot over a medium-high heat and add the oil or butter. Once hot, add the onion and salt. Cook, stirring occasionally, until the onion is translucent and tender, about 5 minutes. Add the garlic. Stir and cook for another minute.
  3. Meanwhile, trim the zucchini and cut into half moon shapes. Reduce the heat to a medium-low and add zucchini to the pan. Cook stirring occasionally until just barely tender (about 5 minutes). You don't want it to brown. Remove the pot from the heat. Add the veggies to a bowl and allow to cool to luke warm or cooler.
  4. Working in batches, as needed, add the veggies, the broth and the basil to the pitcher of your high speed blender or food processor. Whirl soup in a blender or food processor until very smooth (about a minute per batch).
  5. Pour the pureed soup in a large bowl or sealable container. Cover and chill until totally cold.
  6. When ready to serve, swirl in the lemon garlic cream or yogurt, if using, and add salt to taste (note that soup requires a sprinkle of pepper, if you like.
  7. You can make the soup up to 2 days ahead. Store the soup and yogurt mixture separate and both covered in the refrigerator.
I used unsweetened sheep's milk yogurt.
Recipe by Tasty Yummies at