Zucchini Gazpacho With Basil Cream - cooking recipe

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

Preparation

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.