As the days become hotter we are always looking for recipes where we don’t have to switch on the oven or cook over a stove. This zucchini and cucumber soup couldn’t be simpler and more refreshing and requires zero cooking. This soup is beautiful all on its own, but a swirl of basil-infused oil will give it a swift restaurant-quality make-over, and is a great zero-waste way to use up wilting basil.
Yellow Zucchini, Cucumber and Lime Soup with Basil Oil
Makes 2 servings | Equipment : a blender
Ingredients
1 large yellow zucchini (about 10 ounces, 300 g), sliced into thick coins
1/3 European cucumber (about 6 ounces, 180 g), peeled and sliced into thick coins
2 tablespoons tahini (sesame paste)
3 tablespoons extra virgin olive oil
2 tablespoons freshly-squeezed lime juice
1 cup vegetable stock or water
3/4 teaspoon sea salt
For the garnish (optional)
Basil oil (recipe below)
Basil leaves
Sheep’s milk yogurt
Method
Combine all the ingredients in the blender and process on high to a smooth, frothy emulsion. Garnish with basil oil, sheep’s milk yogurt and basil leaves. Serve immediately or if you prefer a chilled soup, transfer to a bowl, cover and refrigerate for at least an hour and up to 24 hours.
Basil Oil
Makes 1/2 cup (125 ml) | Equipment: A 5-quart pasta pot fitted with a colander; a fine-mesh sieve; a food processor or a blender; a small jar with a lid.
This all-purpose oil has endless uses: drizzled on grilled eggplant or sliced fresh tomatoes, in place of mayonnaise in a sandwich, or as above as a garnish for soups. Briefly blanching and refreshing the basil in cold water will help it keep its brilliant green color. Make a large batch in summer when basil is abundant and then freeze it and infuse your meals with summertime vibes during the winter months.
Ingredients
3 tablespoons coarse sea salt
2 cups loosely packed fresh basil leaves
1/2 cup extra-virgin olive oil
1/2 teaspoon fine sea salt
Method
1. Prepare a large bowl of ice water.
2. In the pasta pot, bring 3 quarts of water to a rolling boil over high heat. Add the coarse salt and the basil leaves and blanch for 15 seconds. Drain the basil and transfer the leaves to a fine-mesh sieve. Dip the sieve into the ice water to refresh the basil and help it keep its bright green color. Transfer the basil leaves to a thick clean towel. Roll the towel and squeeze to dry the leaves.
3. In a food processor or a blender, combine the drained leaves, oil and fine salt and process until pureed and well blended. The oil should be tinged with green, with tiny green flecks of herbs floating in it. Transfer the oil to the jar. The oil can be used immediately. (Store in the refrigerator for up to 10 days. Remove from the refrigerator at least 10 minutes before using if the oil has congealed. Shake to blend again before using. Store in the freezer for up to 3 months.)
This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan. The Basil Oil recipe was first published in My Master Recipes.
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