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Chilled Zucchini Soup with Purslane



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.
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.
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.