- 4
Ingredients
- 4 SERVINGS
- 2 pounds 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
- Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne attachment
Preparation
Step 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.
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.
Puree soup with basil in 2 batches in a blender.
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).
Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.