Zucchini-Basil Soup

By Tbird

Ingredients

• 2 lbs. zucchini, cut 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

Preparation

Step 1

Julienne skin from half of zucchini with slicer; toss with 1/2 tsp salt and drain in sieve until wilted, at least 20 minutes (coarsely chop remaining zucchini).

Cook onion and garlic in oil over medium low heat, until softened (5 minutes). Add 3 cups water and simmer until tender (15 minutes). Puree soup with basil in two batches in blender or processor.

Bring remaining cup of water to boil in a saucepan and blanch julienned zucchini (1 minute). Drain in a sieve set over a bowl (use liquid to thin soup, if necessary). Season with salt and pepper. Serve with julienned zucchini mounded on top.