Chilled Zucchini Bisque with Leeks Andlemon

Ingredients

• 3 large leeks, rinsed and coarsely chopped
• 1 clove garlic, peeled and minced
• 1 teaspoon olive oil
• 4 teaspoons fresh thyme
• 2 teaspoons dried savory
• 2 teaspoons fresh basil
• 1 tablespoon grated lemon rind
• 12 zucchini, rinsed and thinly sliced
• 4 cups chicken or vegetable broth, homemade or low-sodium canned
• ¼ cup dry white wine
• ½ teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste

The pesto:

• 1 teaspoon grated orange rind
• 1 teaspoon olive oil
• 2 cups mint leaves
• 1 cup parsley leaves
• ¼ cup slivered almonds
• 4 scallions, rinsed and minced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    317 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 10 grams dietary fiber; 19 grams sugars; 22 grams protein; 2 milligrams cholesterol; 1935 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to six servings

Preparation

1. Combine the leeks, garlic, olive oil, dried herbs and grated lemon rind in a nonstick skillet. Cook over medium-low heat until the leeks are soft, about 15 minutes.
2. Add the zucchini, broth, white wine, salt and pepper and simmer for 5 minutes. Puree the soup in a blender until smooth. Pass through a strainer in a large bowl. Cover and chill in the refrigerator until cold.
3. Make the pesto by combining the orange rind, olive oil, mint, parsley and almonds in a blender or food processor. Puree until smooth. Season to taste with salt and pepper. Ladle the chilled soup into bowls. Swirl in the pesto and garnish with scallions.

30 minutes, plus chill time