with fresh Arugula
Yield: Serves 12
Prep Time: 25 minutes
Cook Time: 45 minutes plus 3 hours for chilling
Wine Suggestion: Columbia Valley Pinot Gris
2 Tbs extra virgin olive oil
1 small onion, thinly sliced
2 garlic cloves, thinly sliced
1 tsp thyme leaves
1 bay leaf
8 small or 3 pounds zucchini, thinly sliced
3 cups water
Kosher salt & freshly ground black pepper, to taste
2 Tbs shredded basil
2 cups ice
2 cups arugula, julienned
Heat a large sauce pot over medium heat; add olive oil. Stir in onion and garlic; saute until translucent, about 8 minutes. Stir in thyme and bay leaf; cook 1 minute. Stir in zucchini; cook until tender, about 10 minutes. Add water; bring to a boil. Remove from heat; discard bay leaf and season to taste with salt and pepper. Stir in basil.
Working in batches, puree soup in a blender until very smooth, and transfer to a large bowl. Stir in ice and refrigerate for at least 3 hours.
When soup is thoroughly chilled, check the seasoning, as it will be different when cold. Ladle into soup bowls and top with the julienned arugula.
Note: soup can be made a day ahead and refrigerated.