Zucchini Basil Soup

recipe from the July 2008 issue of Gourmet

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  lbs zucchini, trimmed and cut crosswise into thirds
• 3⁄4 cup  chopped onion
• 2  garlic cloves, chopped
• 1⁄4 cup olive oil
• 4  cups water, divided
• 1⁄3 cup  packed basil leaves

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. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. 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).
3. Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
4. Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.