Zucchini-Basil Soup Recipe

1. 1

   Peel the zucchini and slice the skin; toss with 1/2 tsp salt and drain in a sieve until wilted, at least 20 minutes.

2. 2

   Coarsely chop remaining zucchini.

3. 3

   Cook onion and garlic in oil in a 3- to 4- quart heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes.

4. 4

   Add chopped zucchini and 1 tsp salt and cook, stirring occasionally, 5 minutes.

5. 5

   Add 3 cups water and simmer, partially covered, until tender, about 15 minutes.

6. 6

   Puree soup with basil in 2 batches in a blender.

7. 7

   Bring remaining cup of water to a boil in a small saucepan and put in zucchini for only 1 minutes.

8. 8

   Drain in a sieve set over a bowl (use liquid to thin soup if necessary).

9. 9

   Season soup with alt and pepper.

10. 10

    Serve in with zucchini skin strips on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.