Ingredients
1 medium onion, diced
2 tablespoons olive oil
4 garlic cloves
1 ½ pounds sliced zucchini ( about 3 med-large zucchini)
2 cups water or veggie stock
¾ tsp salt, more to taste
cracked pepper to taste
½ tsp white vinegar
1 cup fresh basil leaves, packed, plus more for garnish ( or sub fresh mint, or cilantro)
garnish: plain yogurt or sour cream ( optional)
Directions
1
In a medium pot, heat oil over med-high heat. Add onion and saute for 2-3 minutes until just tender.
2
Add chopped garlic, turn heat to medium low, and continue sauteeing for 3-4 minutes, until garlic is fragrant and golden.
3
Add sliced zucchini and water ( or stock), salt and pepper.
4
Bring to a simmer over high heat, cover, turn heat down to med-low, and simmer 15 minutes, giving a stir halfway through.
5
After 15 minutes check to see that zucchini is translucent and fork tender.
6
Blend in batches until very smooth,adding the fresh basil directly into the blender with the soup–being careful to cover blender lid with a kitchen towel, holding down firmly, to prevent a blender explosion. See note.
7
Return to the pot. Stir in vinegar, adjust salt if necessary.
8
Serve in bowls, garnish with basil ribbons. For extra richness add a swirl of plain yogurt, or sour cream,
Notes
NOTE: Always be careful blending hot soup in a blender, fill only halfway full and start on lowest speed, increasing gradually. Hold lid down as hard as you can with a kitchen towel.