Chilled Zucchini Avocado Soup With Basil - Ellie Krieger

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup chopped onion
• 2 medium cloves garlic, minced
• 2 pounds zucchini (4 medium), trimmed, halved lengthwise and cut crosswise into 1/2-inch half-moon slices
• 3/4 teaspoon salt, or more as needed
• 2 cups low-sodium chicken broth (see headnote; may substitute vegetable broth)
• Flesh of 1 ripe avocado
• 1/3 cup packed fresh basil leaves
• 1 teaspoon finely grated lemon zest and 1 tablespoon juice (from 1 lemon), or more as needed
• Pinch ground white pepper