Chilled Zucchini Basil Soup

Ingredients:

• 1 teaspoon extra virgin olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 medium-sized zucchinis, cubed
• 2 cups vegetable broth
• 1 packed cup fresh basil leaves
• 1 tablespoon lemon juice
• 1 tablespoon raw cashew butter (or 2 tablespoons raw cashews)
• Optional salt and pepper to taste

Instructions:

Add oil to a medium-sized pot over medium heat. Add onion and sauté until golden brown. Add garlic and sauté for another minute. Add zucchini and broth, cover pot, and bring to a boil. Reduce heat to medium and cook, covered, for another 10-15 minutes, until zucchini is soft.

Let soup cool completely. (You can speed up the process by placing pot in an ice bath). Once soup has cooled, transfer it to a high-speed blender along with basil, lemon juice, and cashew butter (or cashews). Blend until smooth. Serve chilled.

Yields 4 servings

Per serving: 94 calories, 4 g protein, 12.9 g carbohydrates, 2.7 g fiber, 7 g sugars, 4.1 g fat, 0.8 g saturated fat, 0 g trans fat, 0 mg cholesterol, 357 mg sodium, 69 mg calcium, 0.2 g omega-3 fats, 1215 IU vitamin A, 40.9 mg vitamin C, 0.7 mg vitamin E, 1.5 mg iron, 1 mg zinc