Chilled Zucchini Soup with Purslane

By chrissy14

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 small onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 teaspoon thyme leaves
• 1 bay leaf
• 8 small zucchini (3 pounds), thinly sliced, plus long zucchini shavings for garnish
• Kosher salt
• 3 cups water
• 2 tablespoons finely shredded basil
• 2 cups ice
• Freshly ground pepper
• 2 cups purslane or baby arugula

Preparation

Step 1

1.In a large saucepan, heat the 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until translucent, about 8 minutes. Stir in the thyme and bay leaf and cook until fragrant, about 1 minute. Add the sliced zucchini, season with salt and cook, stirring occasionally, until tender, about 10 minutes. Add the water and bring to a boil. Remove the saucepan from the heat. Discard the bay leaf and stir in the shredded basil.

2.Working in batches, puree the soup in a blender until very smooth. Transfer the zucchini puree to a large bowl. Stir in the ice. Refrigerate the zucchini soup for at least 3 hours, until thoroughly chilled.

3.Season the soup with salt and pepper. Ladle into shallow bowls and top with a small handful of purslane and zucchini shavings. Drizzle with olive oil and serve.