Zucchini Soup

Step 1

In a small saucepan over medium heat, heat 1 tbsp. oil. Cook shallots, garlic, and 1/4 tsp. salt, stirring often, until softened, 4 to 5 minutes. Add broth and bring to a simmer. Remove from heat and let cool about 10 minutes.

Step 2

Transfer shallot mixture to a blender. Add zucchini and cold water and process until smooth. Add basil, lemon zest, lemon juice juice, 1 tbsp. oil, and 3/4 tsp. salt. Continue to blend until very smooth. Add up to 1/4 c. more cold water to loosen consistency, if desired.

Step 3

In a small bowl, stir yogurt, chives, and 1/8 tsp. salt.

Step 4

Serve soup at room temperature or chilled. Ladle soup into bowls. Top with a dollop of chive yogurt. Drizzle with oil and sprinkle with chives, basil, and dill, if using. Season with several grinds of black pepper.