Zucchini-Basil Soup

Ingredients

• 0.3 cup basil leaves packed
• 2  garlic cloves chopped
• 0.3 cup olive oil 
• 0.8 cup onion chopped
• 4 cups water divided
• 2 pounds zucchini trimmed

Equipment

• bowl
• sauce pan
• sieve
• blender

Directions

1. Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
2. 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.
3. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes.
4. 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).
5. Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute.
6. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
7. Season soup with salt and pepper.
8. Serve in shallow bowls with julienned zucchini mounded on top.