Zucchini-Basil Soup

Ingredients

• 2 garlic cloves
• ¾ cup chopped onion
• 2 pounds zucchini
• an adjustable-blade slicer fitted with ¹/₈-inch julienne attachment
• ¹/₃ cup packed basil leaves
• 4 cups water
• ¼ cup olive oil

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

View full recipe at Epicurious