Active Time

　　30 min

　　Total Time

　　45 min

　　This smooth puréed soup manages the near—impossible feat of being velvety and creamy without any cream. Ribbons of zucchini add a final soupçon of elegance.

　　

Ingredients

Makes 4 to 6 servings

　　2 pounds 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

　　Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne attachment

　　

Step 1

Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.

　　

Step 2

Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).

　　

Step 3

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).

　　

Step 4

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