My garden is overflowing with zucchini & basil this time of year and I am always looking for new ways to enjoy them. This soup is super easy to throw together. It can be served raw, heated through or freeze a batch to enjoy at a later time.
1 Zucchini, diced
1 stalk of celery
1 tablespoon red or sweet onion. finely chopped (for an almost raw recipe you can carmelize a whole onion or sautee a whole leek for a richer soup)
1 tablespoon extra virgin olive oil
5 to 10 fresh basil leaves (depending on size)
1/2 of a avocado
2 to 4 cups of pure water depending on desired consistency (optional: vegetable broth or coconut milk. But water lets the pure taste of the zucchini & basil shine through)
Sea Salt & Cracked Pepper to taste
Place all ingredients in a high speed blender and pulse to desired consistency. I like mine a little chunky, but you can puree if you prefer. Serve cold, room temperature or warm in a saucepan being careful to not overcook.
*Garnish with fresh basil, microgreens, sprouts, seeds, raw zucchini strips, etc. (optional)