- 2 cucumbers, sliced
- 2 zucchini, sliced
- 1 small onion, roughly chopped
- 3/4 cup olive oil
- 1/2 cup torn basil leaves
- 1/3 cup lemon juice
- 1/4 cup heavy whipping cream
- salt and ground black pepper to taste
- Blend cucumbers, zucchini, onion, olive oil, basil leaves, and lemon juice together in a blender until smooth; add cream, salt, and pepper and pulse until smooth.
- Refrigerate soup until chilled, at least 1 hour.