chilled zucchini soup
By apey
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Ingredients
- 2 tbsp olive oil
- 1 sml onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tsp thyme leaves
- 1 bay leaf
- 3 lb zucchini thinly sliced, plus a fe long shavings for garnish
- kosher salt
- 3 cups water
- 2 tbsp finely shredded basil
- freshly ground pepper
- 2 cups baby arugula
Details
Servings 12
Preparation
Step 1
in large sauce pan heat oil and saute onion and garlic until translucent, about 8 minutes. Stir in the thyme and bay leaf and cook until fragrant. about 1 minute. Add the slice zucchini season with salt and pepper, stirring occasionally until tender, about 10 minutes. Add the water and bring to a boil. Remove from heat and discard the bay leaf, add shredded basil
Working in batches puree the soup until very smooth. Add ice and refrigerate for at least 3 hours up to 1 day.
Garnish with shave zucchini and arugula
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