Active Time
25 MIN
Total Time
35 MIN
Yield
Serves : 8

How to Make It

Step 1    

Preheat the oven to 350°. Spread the sliced almonds in a pie plate and bake for 4 minutes, or until lightly browned.

Step 2    

In a large saucepan, melt the butter. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the zucchini and cook over moderate heat until softened, about 3 minutes. Add the chicken stock and bring to a boil. Simmer over moderate heat until the zucchini is tender, about 5 minutes.

Step 3    

Working in batches, puree the soup in a food processor. Return the soup to the saucepan. Stir in the tomatoes and bring to a simmer. Stir in the basil and season with salt and pepper. Ladle the soup into shallow bowls and garnish each serving with the toasted sliced almonds.

Suggested Pairing

A fresh, peachy white, such as those made from the traditional Catalan grapes Xarel-lo and Garnacha Blanca, pairs nicely with this tangy soup.

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