Chilled Zucchini Soup with Purslane

1. 1

   In a large saucepan, heat the 2 tablespoons of olive oil.

2. 2

   Add the onion and garlic and cook over moderate heat until translucent, about 8 minutes.

3. 3

   Stir in the thyme and bay leaf and cook until fragrant, about 1 minute.

4. 4

   Add the sliced zucchini, season with salt and cook, stirring occasionally, until tender, about 10 minutes.

5. 5

   Add the water and bring to a boil.

6. 6

   Remove the saucepan from the heat.

7. 7

   Discard the bay leaf and stir in the shredded basil.

8. 8

   Working in batches, puree the soup in a blender until very smooth.

9. 9

   Transfer the zucchini puree to a large bowl.

10. 10

    Stir in the ice.

11. 11

    Refrigerate the zucchini soup for at least 3 hours, until thoroughly chilled.

12. 12

    Season the soup with salt and pepper.

13. 13

    Ladle into shallow bowls and top with a small handful of purslane and zucchini shavings.

14. 14

    Drizzle with olive oil and serve.

* Per serving · 4 servings · Values may vary.