Zucchini gazpacho with basil and yogurt recipe

Ingredients

• 4 scallions, chopped
• 3 cucumbers, sliced
• 2 zucchini, sliced
• ¾ cup olive oil, plus more for drizzling
• ½ cup fresh basil, plus more for serving
• ⅓ cup fresh lemon juice
• ½ cup plain yogurt, plus more for serving
• Kosher salt and black pepper

1. Puree the scallions, cucumbers, zucchini, oil, basil, and lemon juice in a blender until smooth. Add the yogurt and 1 teaspoon each salt and pepper and pulse to combine.
2. Serve topped with additional plain yogurt, torn basil, pepper, and a drizzle of oil.