chilled zucchini soup

chilled zucchini soup
chilled zucchini soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

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

Directions

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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