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
Total Time: 30 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.
