Ingredients1 h 15 m servings 453 cals
- 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.
- Refrigerate soup until chilled, at least 1 hour.
- Cook's Notes:
- Scallions can be substituted for the onion. Half-and-half can be substituted for the cream.
Per Serving: 453 calories; 46.3 g fat; 11 g carbohydrates; 2.4 g protein; 20 mg cholesterol; 16 mg sodium. Full nutrition
ReviewsRead all reviews 3
Super simple, and came out delicious! I did reduce the amount of olive oil to just 1/4 cup to reduce the calories per serving, but that did not seem to hurt it any at all. Great recipe, thanks! ...
I tried this recipe twice and it is such a nice combination of flavors I don't know that I'd change a thing. The basil is the perfect touch. I served this at a party and it was a huge hit.