When the days get hot and you crave something light yet bursting with flavor, this Chilled Basil Soup with Ricotta is the perfect answer. Inspired by the bright, herbaceous vibes of the Amalfi Coast, this no-cook (or barely cooked) soup comes together in minutes and delivers maximum freshness with minimal effort.
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It’s vibrant, aromatic, and incredibly versatile. Serve it as an elegant starter or turn it into a more substantial meal by stirring in some cooked pasta. The cool, silky texture paired with creamy ricotta and a bright hit of lemon zest makes every spoonful feel like a mini vacation.
Serves 4
1/4 teaspoon roughly ground black pepper
8 ounces of spinach
2 handfuls of fresh basil leaves
Juice and zest of 1 lemon
1 tablespoon olive oil
6 cups vegetable broth
6 ounces ricotta
In a dry saute pan on medium heat, add black pepper. Toast until it becomes fragrant. Remove from heat and place in a small cup. In a blender add spinach, basil, lemon juice, olive oil, and broth. Blend until smooth. Taste for seasoning. Serve chilled with a dollop of ricotta and a pinch of zest. You can garnish with more basil leaves if you want.
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