I got an abundance of zucchini and basil in my farm share last week. My husband must love be because I packed up what seemed like 20 pounds of vegetables in a cooler bag and brought it as his carry-on for our trip to Florida. He made fun of me a little bit but still carried it...
I was not about to let that food go to waste and have to buy more down here.
Zucchini Basil Soup
Adapted from Gourmet July 2008
1 lb. zucchini, trimmed
1/3 cup chopped onion
1 garlic clove, chopped
2 Tbsp. olive oil
2 cups water, divided
1/4 cup packed basil leaves
Peel the skin from half of the zucchini and julienne the skin only. Toss with about 1/4 tsp. of kosher salt and drain in a sieve until wilted, about 20 minutes.
Coarsely chop remaining peeled and unpeeled zucchini.
Cook onion and garlic in oil in a saucepan over medium-low heat, stirring occasionally, until softened.
Add chopped zucchini and salt to taste and cook, stirring occasionally, 5 minutes. Add 1 1/2 cups water and simmer, partially covered, until tender, about 15 minutes.
Purée soup with basil in a blender in batches as needed depending on the size of your blender.(Use caution when blending hot liquids).
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. (If the soup is to thick for your liking you can use this liquid to thin soup if necessary).
Season soup with salt and pepper.
Serve in shallow bowls with julienned zucchini mounded on top.