Zucchini-Basil Soup

Ingredients

• •2 pounds zucchini, trimmed and cut crosswise into thirds
• •¾ cup chopped onion
• •2 cloves garlic cloves
• •¼ cup olive oil
• •4 cups water
• •⅓ cup basil leaves
• •Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne attachment

Cooking Instructions

1. 1.

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

   20 min

2. 2.

   Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).

   25 min

3. 3.

   Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).

   5 min

4. 4.

   Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.

   5 min