ZUCCHINI-BASIL SOUP RECIPE

Ingredients:
2 pounds zucchini, trimmed and cut crosswise into

thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves
Equipment: an adjustable-blade slicer fitted with

1/8-inch julienne attachment

Preparation:
Julienne skin (only) from half of zucchini with
po on salt and drain in a
slicer; toss with. 1/2 teas
20 minutes.
sieve until -wilted, at least
Coarsely chop remaining zucchini.
arlic in oil in a 3- to 4-quarts
Cook onion and g
at, stirring
heavy saucepan over medium-low heminutes.
occasionally, until softened, about 5
nd
Add chopped zucchini and 1 teaspoon salt a 3
Ps
cook, stirring occasionally, 5 minutes. Add cu
astil tender,
h, bun
water and simmer, partially covered
about 15 minutes. Puree soup witil in 2
batches in a blender (use caution when blending

hot liquids).

Makes 4 to 6 servings

by Shelley Wiseman
Gourmet I July 2008

wv"v.epicurious.conilrecipcs/food/views/ZU

catiNI-BASIL-SOUP-242831

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