Don’t chop the basil (or most herbs ) until just before using. Greek yogurt is thickened yogurt–you can drain regular yogurt for a few hours in a cheesecloth-lined sieve (Don’t discard the whey–drink it!).

3 c chicken or vegetable stock
3 medium zucchini, sliced
2 medium onions,  chopped
3 T minced fresh basil
1 garlic clove, minced
1/2 c mayonnaise, sour cream, or greek yogurt
2 T lemon juice
1/8 t hot pepper sauce
fresh basil leaves, thinly sliced, for garnish

1. In a large sauce pan, combine stock, zucchini, onions, basil, and garlic. Bring to a boil over high heat. Reduce heat to low; cover and simmer for 10 minutes or until zucchini is tender. Cool.

2. In batches, puree mixture in a blender or food processor. Or use an immersion blender in the sauce pan. Return pureed mixture to sauce pan or pour into a large serving bowl. Stir in mayonnaise, sour cream or greek yogurt, lemon juice, and hot pepper sauce. Cover and chill several hours or overnight.

3. Serve chilled, garnished with thinly sliced basil leaves.