Chilled Zucchini Soup with Lemon and Basil

cooking.nytimes.com

Bev

2 pounds zucchini, trimmed and roughly chopped

2 cups basil leaves (about 2 ounces), plus more to serve

1 cup roasted cashews (5 ounces), plus ¼ cup chopped roasted cashews to serve

6 tablespoons lemon juice (from 2 lemons), plus more if needed

3 garlic cloves, roughly chopped

2 tablespoons white (shiro) miso

2 cups vegetable stock

Kosher salt and black pepper

Ice cubes (optional)

Extra-virgin olive oil, to serve

Directions at cooking.nytimes.com

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