Chilled Zucchini-Basil Soup
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Contributor: Ashley Hightower Makes 4-6 serving(s) + Ingredients
2 pounds zucchini, trimmed and cut crosswise
into thirds + DirectionsCoarsely chop zucchini. Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. 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. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids). Season soup with salt and pepper. Chill for several hours or overnight. Serve alone or with your favorite bread. Nutrition Facts:Calories: 69
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