I wrote this recipe last summer when I moved to Dallas from Cleveland and it was so hot. I based this cold zucchini basil soup on a zucchini salad that I love to make. Before you say bleck, give me a chance. The soup is bright, tangy and delicious. If you marinate raw zucchini in lemon juice and salt, then not unlike ceviche, the lemon softens the zucchini and blunts the rawness as well as releases a lot of liquid which makes a great base for the soup. I then added basil, raw garlic, olive oil and a touch of the lovely Mexican cream I love down here to make a lovely cold, pureed and very green soup. Light, refreshing and easy

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