It’s that time of year when zucchini takes over our gardens and farmers’ markets. Here’s one more way to make delicious use of that bounty. Yield: 2 servings
Ingredients
1 tablespoon avocado or extra-virgin olive oil
1 onion, finely chopped
2 zucchinis, chopped
2 cups vegetable stock
1/4 cup basil leaves
1 clove garlic, minced (or more, if you love garlic)
Fine sea salt and freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil
Preparation
In a saucepan, heat the oil and onion over medium-high heat. When hot, add the zucchini and sauté until the vegetables are soft. Add the garlic for the last 2 minutes. Do not let garlic or onion brown.
Set aside and let cool for 5 minutes.
Place the zucchini and onion, stock, basil, garlic, salt, and pepper in a food processor or powerful blender. Blend until combined. Add the olive oil and pulse until combined. Return the soup to the saucepan and reheat. Divide soup between two bowls and serve.
Or chill and serve. Equally delicious either way.
