By Chef Regina V. Smith on October 16, 2008
"This recipe, from the August 1993 issue of Gourmet Magazine is a little different than the ones already posted here on 'Zaar'. This is a simple soup to make when zucchini and basil are abundant in the garden and at farm stands. Just be sure to use small zucchini, which are sweeter than the large ones."
Serving Size: 1 (4077 g)
Servings Per Recipe: 1
"I also have this r ecipe from Gourmet and it is very, very good. A little bland for some and have added some hot pepper flakes. I refer to it as a tummy friendly soup and the rice gives it just enough body. Fresh basil makes the difference, but have used dried on occasion. Thanks for submitting."