1 ¾lbszucchini, with about 1/4 lb saved to be spiralalized or julienne cut, for garnish
2cupslow sodium chicken or vegetable broth
2cupsfresh basil, plus more for garnish
Lemon Garlic Cream
½cupunsweetened plain yogurt or dairy-free yogurt, sour cream, creme fraiche or coconut cream*
1small garlic clove, pressed
1teaspoonlemon zest
Instructions
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.
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.
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.
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).
Pour the pureed soup in a large bowl or sealable container. Cover and chill until totally cold.
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.
You can make the soup up to 2 days ahead. Store the soup and yogurt mixture separate and both covered in the refrigerator.