• Healthy
• Make-Ahead
• Vegetarian

Ingredients

1. 2 tablespoons extra-virgin olive oil, plus more for drizzling
2. 1 small onion, thinly sliced
3. 2 garlic cloves, thinly sliced
4. 1 teaspoon thyme leaves
5. 1 bay leaf
6. 8 small zucchini (3 pounds), thinly sliced, plus long zucchini shavings for garnish
7. Kosher salt
8. 3 cups water
9. 2 tablespoons finely shredded basil
10. 2 cups ice
11. Freshly ground pepper
12. 2 cups purslane or baby arugula

Directions

1. In a large saucepan, heat the 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until translucent, about 8 minutes. Stir in the thyme and bay leaf and cook until fragrant, about 1 minute. Add the sliced zucchini, season with salt and cook, stirring occasionally, until tender, about 10 minutes. Add the water and bring to a boil. Remove the saucepan from the heat. Discard the bay leaf and stir in the shredded basil.
2. Working in batches, puree the soup in a blender until very smooth. Transfer the zucchini puree to a large bowl. Stir in the ice. Refrigerate the zucchini soup for at least 3 hours, until thoroughly chilled.
3. Season the soup with salt and pepper. Ladle into shallow bowls and top with a small handful of purslane and zucchini shavings. Drizzle with olive oil and serve.

Make Ahead

The zucchini soup can be refrigerated for up to 1 day.