ZUCCHINI-BASIL SOUP RECIPE

In gredients:
2 pounds zucchini, trimm.ecl and cut crosswise into

thirds
3/4 cup chopped onion
2 g arlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves
an adjustable-blad.e slicer fitted with
Equipment:
1/8-inch julienne attachment

Preparation:
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.
arlic in oil in a 3- to 4-quarts
Cook onion and g
heavy saucepan over medium-low heat, stirring
rnmutes.
occasionally, untll softened, about 5
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. Puree soup with basil in 2
batches in a blender (use caution when blending

hot liquids).

Makes 4 to 6 servings

by Shelley Wiseman
Gourmet I July 2008
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