Ingredients

• 1 tablespoon olive oil

• 1 small sweet onion, chopped

• 1 clove garlic, minced

• 3 cups chopped peeled zucchini (about 2 medium zucchini)

• 2 cups vegetable stock

• ½ cup packed fresh basil leaves

• ½ lemon, zested and juiced

• 1 teaspoon kosher salt

• ½ teaspoon ground black pepper

• Garnish: olive oil, fresh basil leaves

Instructions

1. In a small saucepan, heat oil over medium heat. Add onion; cook until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.

2. In the container of a blender, place onion mixture, zucchini, stock, basil, lemon zest and juice, salt, and pepper; process until smooth. Serve at room temperature or chilled. Garnish with oil and basil, if desired.