Zucchini-Basil Soup

Zucchini-Basil Soup
Photo by Romulo Yanes


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


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