Zucchini Gazpacho with Basil Cream

This is my variation on a recipe I found in a magazine. Garnish soup with fresh basil leaves and a drizzle of olive oil to serve.

Step: 1

Blend cucumbers, zucchini, onion, olive oil, basil leaves, and lemon juice together in a blender until smooth; add cream, salt, and pepper and pulse until smooth.

Step: 2

Refrigerate soup until chilled, at least 1 hour.

Per Serving: 453 calories; protein 2.4g; carbohydrates 11g; fat 46.3g; cholesterol 20.4mg; sodium 16.3mg.