The tastes of summer….food happiness fills my heart!

I had the day off today, and the garden is providing lots of variety this month. Several types of green beans, tomatoes, zucchini, watermelon, basil…..nothing like fresh, summer bounty! For lunch I whipped up some sauteed tempeh & green onions, alongside a salad of fennel & roma tomatoes tossed in olive oil & lemon juice, seasoned with salt & pepper. And then……well you just HAVE to try this next recipe. ZUCCHINI-BASIL SOUP. I sat out in my garden, blissfully savoring every bite of this refreshing, summer lunch!

zucchini-basil soup

From “Gourmet” magazine, July 2008

“This smooth pureed soup manages the near-impossible feat of being velvety and creamy without any cream. Ribbons of zucchini add a final soupcon of elegance.”

• 2 lb. 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

Julienne skin (only) from half of zucchini. Toss with 1/2 tsp. 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 qt. heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 tsp salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Puree soup with basil in 2 batches in a blender or food processor (use caution when blending hot liquids).

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).

Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.