Chilled Zucchini Soup

Cribbed from here and then substantially edited.

A great end-of-summer recipe for using up things from the garden.  Start with chilled zucchini and cold water, or substitute ice for some of the water in the recipe.

Place 

1 cup pistachios

2t BTB chicken or no-chicken paste

1/2c water

1T prechopped garlic, or 3 garlic cloves

2T white miso paste

in blender and mix, possibly adding a little more water, until it's smooth and will not produce a grainy texture. Add 

2 pounds zucchini, trimmed and roughly chopped (you may need to use less, and do things in 2 batches)

2 c. basil leaves (about 2 oz.)

6 T lemon juice (about 2 lemons)

enough water/ice to make up 2c total (including the 1/2 c from the first step)

and blend until smooth. Add

Kosher salt and black pepper

to taste. Chill if necessary. Serve by placing, in each bowl

1t Chili crisp

and stirring it slightly into the soup to give a streaky appearance. Top with a few small basil leaves if you like.