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Zucchini-Basil Soup Recipe

by Jessica Ryan

Ingredients

2 lb zucchini, trimmed and cut crossewise into thirds 3/4 cup chopped onion 2 garlic cloves, chopped

1/4 cup olive oil 4 cups water 1/3 cup packed basil leaves

Directions

1. Peel the zucchini and slice the skin; toss with 1/2 tsp salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
2. Cook onion and garlic in oil in a 3- to 4- quart heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes.
3. Add chopped zucchini and 1 tsp salt and cook, stirring occasionally, 5 minutes.
4. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes.
5. Puree soup with basil in 2 batches in a blender.
6. Bring remaining cup of water to a boil in a small saucepan and put in zucchini for only 1 minutes. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
7. Season soup with alt and pepper. Serve in with zucchini skin strips on top.

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