Summer is just around the corner, as is the plethora of earthy green zucchini squash and aromatically intoxicating fresh basil.

Whipping up a soup with the two can happen in the flashiest of flashes.

And, don’t forget a drizzle of pomegranate molasses for a hint of sweet to your savory.

Basil Zucchini Soup

1 large zucchini, roughly chopped
1/2 cup fresh basil, loosely packed
1 Tbs. extra virgin olive oil
sea salt and pepper
1 overflowing tsp. pomegranate molasses

In a small pot, cover the zucchini with water. Bring to a boil and cook for about 3 minutes.
Drain.
Transfer to a high speed blender with the basil, oil, and plenty of salt and pepper.
Purée until smooth.
Drizzle with succulent and sweet pomegranate molasses just before serving.