Chilled Zucchini Soup with Basil and Walnuts

Here is a wonderfully simple recipe to help use all of those summer zucchini. Add some basil and walnuts and you have a delicious and refreshing soup that is great for an appetizer or a light lunch. It's low fat, healthy, and tasty. What more could you ask for?

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 4 medium zucchini, peeled, sliced into 1/2-inch rounds
• 4 cups chicken broth
• 1 bunch fresh basil, stems removed
• 1/2 cup cottage cheese, low-fat
• 1/4 walnuts, chopped fine
• salt and pepper, to taste

Preparation:

Makes 6 servings.

Add the chicken broth to a medium pot and bring to a boil. Add the zucchini slices and cook until soft (about 10 minutes). Strain the liquid into another container and set aside.

Into a food processor or blender add the zucchini, basil, cottage cheese, walnuts, and about half of the reserved chicken broth. Puree until smooth and well combined.

Add the remaining chicken broth a little at a time until desired consistency. Add salt and pepper to your personal taste.

Transfer to a container and refrigerate until well chilled or overnight.

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