Vellutata Recipe

Preparation Directions

1. 1

   Sauté the Zucchini and Garlic

   In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped zucchini and cook for another 5-7 minutes until the zucchini is tender.

2. 2

   Blend the Mixture

   Remove the pot from heat and let it cool slightly. Transfer the zucchini and garlic mixture to a blender. Add the vegetable broth, fresh basil, lemon juice, salt, and black pepper. Blend until smooth and creamy.

3. 3

   Chill the Vellutata

   Pour the blended mixture into a bowl and refrigerate for at least 2 hours, or until thoroughly chilled.

4. 4

   Serve

   Once chilled, stir the vellutata and taste for seasoning. Serve in bowls, garnished with a dollop of Greek yogurt and a few basil leaves.