Amazing! Creamy! Yummy! That is what I wrote when I first found this recipe in 2013 when I had an abundance of zucchini, and I return to it often. Adapted from Shelley Wiseman's recipe at epicurious.com. Easy, forgiving, delicious. It's good hot or cold.
1) Heat oil in pan (use a pot large enough to hold the zucchini and water; I like a wok style sauce pan, a soup pot is fine). Add onion and garlic, and sauté for about 5 minutes.
2) Add zucchini and another tablespoon of oil if needed, and sauté another 5 minutes.
3) Add 3-4 cups of water or broth to cover zucchini, 1 teaspoon salt if using water, and simmer until tender, 15-20 minutes. Stir occasionally and add water as needed to keep vegetables covered.
4) Remove from heat, add basil, and puree until smooth. (Stick/immersion blender is easiest; be careful of the hot soup and puree in batches if you use a regular blender).
5) Add salt and pepper to taste.
6) Optionally, garnish with a drizzle of heavy cream, sunflower seeds, croutons, and/or basil leaves.
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