Creamy Cold Zucchini Basil Soup

• 4 medium zucchini
• 2 large lemons
• 1/2 tablespoon salt
• 1/2 cup packed basil leaves
• 2 green onions (greens and whites)
• 2 cloves garlic
• 2 tablespoons olive oil
• 1/2 cup Mexican sour cream (found in Mexican grocery stores, it is thinner than sour cream) or 1/2 cup sour cream with 2 tbsp milk to thin
• water as needed to thin soup

1. Grate zucchini
2. Add lemon juice and salt to zucchini in large bowl and refrigerate until cold and zucchini has begun to release juice at least one hour.
3. Loosely chop garlic, basil leaves and green onion
4. Reserve 1/4 cup grated zucchini for garnish
5. Add all ingredients to blender (including excess liquid from zucchini which will be the base for the soup), blend until smooth. Add water if necessary to thin soup to desired consistency.
6. Serve cold

zucchini, lemons, salt, basil, green onions, garlic, olive oil, sour cream, water

Taken from food52.com/recipes/12859-creamy-cold-zucchini-basil-soup (may not work)