Zucchini Basil Soup

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 lbs zucchini, trimmed and cut crosswise into thirds
• 3/4 cup chopped onion
• 2 garlic cloves, chopped
• 1/4 cup olive oil
• 4 cups water, divided
• 1/3 cup packed basil leaves

Recipe

• 1 julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. coarsely chop remaining zucchini.
• 2 cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. add 3 cups water and simmer, partially covered, until tender, about 15 minutes. purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
• 3 bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. drain in a sieve set over a bowl (use liquid to thin soup if necessary).
• 4 season soup with salt and pepper. serve in shallow bowls with julienned zucchini mounded on top.