Zucchini Soup, Chilled w Lemon & Basil Serves 4

Place the zucchini, basil, cashews, lemon juice, garlic, miso, vegetable stock and 2 teaspoons salt in a blender or food processor and blitz until smooth and silky. Taste and check seasonings, adding more salt or lemon juice as needed. Chill in the refrigerator for at least 2 hours or serve immediately, transferring the soup to a bowl and adding a few ice cubes if needed. Top with chopped cashews, a drizzle of olive oil, black pepper and a few basil leaves.

​2 pounds zucchini, trimmed and roughly chopped
2 cups basil leaves (about 2 ounces), plus more to serve
1c up roasted cashews (5 ounces), plus ¼ cup chopped roasted cashews to serve
6 tablespoons lemon juice (from 2 lemons), plus more if needed
2-3 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