This summer vegetable soup checks all the boxes. It’s cold, tangy, slightly sweet, light and refreshing.
Zucchini and corn are summer vegetables that belong together. I like to grill them and show off their intrinsic sweet and mellow flavors. Sometimes I don’t have the time for setting up the grill, so I rely on high heat roasting the vegetables. This is best done in the early morning, so your kitchen stays cool the rest of the day. Also, you need time to let the soup cool.
Don’t worry if the vegetables seem crowded on the pan. As they roast, they shrink. Make sure to turn them once while they are roasting, so they are evenly cooked. Adding the fresh basil leaves after the vegetables have roasted brings out the basil’s sweet and savory herbal qualities….