Sunday, August 2, 2009
The recipe was pretty simple, and super light (no heavy cream). The soup was good (not amazing, but good), and if I were to make it again I would probably add more basil and salt. It was a really beautiful soup and had awesome texture (though I ignored my husband when he said it felt like Malt-O-Meal).
The recipe didn't call for this, but I added a small dollup of sour cream with some parmesan.
Chilled Zucchini Soup
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, thinly sliced
2 garlic cloves, thinly sliceed
1 teaspoon thyme leaves
1 bay leaf
8 small zucchini (3 pounds) thinly sliced, plus long zucchini shavings for garnish
3 cups water
2 tablespoons finely shredded basil
2 cups ice
Freshly ground pepper
2 cups purslane or baby arugula
In a large saucepan, heat the 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until translucent, about 8 minutes. Stir in the thyme and bay leaf and cook until fragrant, about 1 minute.
Add the sliced zucchini, season with salt and cook, stirring occasionally, until tender, about 10 minutes.
Add the water and bring to a boil. Remove the saucepan from the heat. Discard the bay leaf and stir inn the shredded basil.
Working in batches, puree the soup in a blender until very smooth. Transfer the zucchini puree to a large bowl. Stir in the ice. Refrigerate the zucchini soup for at least 3 hours, until thoroughly chilled.
Season the soup with salt and pepper. Ladle into shalolow bowls and top with a small handful of purslane (or arugula) and zucchini shavings. Drizzle with olive oil and serve.