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In a large lidded Dutch oven or stockpot, heat 1 tablespoon of olive oil. Add scallions and zucchini. Saute over medium-high heat until soft and slightly browned, 7 minutes. Season with 1/2 teaspoon salt. Remove 1/3 cup of the veggies and set aside. Add stock and bring to a boil. Remove from heat and stir in basil and half the avocado.
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Puree the soup in batches in a stand blender, or directly in the pot using an immersion blender. Keep warm on the stove while you make the topping, or alternatively, transfer to a bowl and chill in the refrigerator if you want to enjoy it cold.
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In a small saucepan, heat remaining 3 tablespoons of olive oil. Add garlic, brazil nuts and chili flakes. Stir fry over medium-high heat until garlic and nuts are golden brown, about 1 minute. Remove to a bowl to stop the cooking and season lightly with salt.
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Stir lemon juice into the soup right before you're ready to serve (so the color is preserved), and divide between bowls. Top with the remaining avocado, reserved scallion-zucchini mixture, brazil nut chili oil and lemon zest, if using.
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Notes:
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1. You can make the soup and topping up to 2 days in advance. Just omit the lemon juice until ready to serve so that the color stays a nice mellow green. Usually, the acid helps keep avocados green, but it tends to turn herbs brown. So it's a toss-up.
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2. If you want to make this even creamier and lighter in tone, substitute 1 cup almond milk for some of the stock. And if you're not vegan or dairy-free, you could also substitute regular cow's milk.
