Zucchini Gazpacho with Basil Cream

Ingredients

• 2 cucumbers, sliced
• 2 zucchini, sliced
• 1 small onion, roughly chopped
• 3/4 cup olive oil
• 1/2 cup torn basil leaves
• 1/3 cup lemon juice
• 1/4 cup heavy whipping cream
• Salt and ground black pepper to taste

Directions

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.