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Make Use Of Your Zucchini Haul With This Creamy Chilled Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced (about 1 1/2 cups)
- 1 medium leek, white and light green parts only, trimmed and thinly sliced (about 1 1/4 cups)
- 5 small shallots, thinly sliced (about 1 cup)
- 3 large garlic cloves, thinly sliced (about 1 tablespoon)
- 5 fresh lemon thyme sprigs
- 6 cups good-quality vegetable broth (such as Zoup!)
- 4 medium zucchini, halved lengthwise, seeded, and sliced (about 6 cups)
- 2 teaspoons kosher salt, plus more to taste
- 3 cups packed baby spinach (about 3 ounces)
- 1/2 cup lightly packed fresh flat-leaf parsley leaves
- 1/4 cup fresh basil leaves
- Garnish
- 4 small hakurei turnips, thinly sliced (about 2 1/2 ounces)
- 3/4 cup thinly sliced yellow and/or green summer squash
- Fresh lemon juice, to taste
- Salt and black pepper, to taste
- Extra-virgin olive oil, for drizzling
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