Begin by dicing the zucchinis and mincing the garlic. Finely chop a handful of fresh basil, reserving 1 tablespoon for garnish.

In a medium-sized pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the diced zucchini to the pan, stirring to coat it in the oil. Cover and steam for about 5-6 minutes until tender.

Transfer the steamed zucchini and garlic into a blender. Pour in the vegetable broth and the chopped basil, and blend until smooth.

Return the blended soup to the pan over low heat, reheating for about 5 minutes. Adjust seasoning with salt and stir in reserved basil.

Transfer the soup to a container and chill in the refrigerator for at least 30 minutes before serving.