Cookwith - Chilled Mediterranean Zucchini & Herb Soup with Crispy Halloumi and Stone Fruit Salad
Let dinner transport you to a riverside retreat—this chilled zucchini and herb soup is bright, refreshing, and full of Mediterranean summer energy. Crispy ...
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Ingredients
- 3 medium zucchini, diced
- 2 tbsp olive oil, divided
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk
- 1 lemon, zested and juiced
- 1/3 cup fresh basil leaves, plus more for garnish
- 1/4 cup fresh mint leaves
- 1/2 tsp freshly cracked black pepper
- 8 oz halloumi cheese, sliced 1/2 inch thick
- 2 ripe peaches, sliced
- 1 cup cherries, pitted and halved
- 1/2 cup cucumber, diced
- 1 tbsp red wine vinegar
- 1 tbsp chopped fresh tarragon
- 2 tbsp pistachios, chopped (optional, omit for paleo/whole30)
- Flaky sea salt, for garnish (optional)
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