4 young garlic cloves
12 large basil leaves
3 tablespoons extra virgin olive oil
13 oz ripe tomatoes, peeled, seeded and coarsely chopped
1 1/4 lb zucchini
2 tablespoons basil leaves, minced or shredded
In a stockpot, combine the garlic, 12 large basil leaves, 1 tablespoon of the oil and some salt. Add 4 cups of water and the tomatoes. Bring to a boil.
Coarsely grate the zucchini in a food processor. Add to the stockpot and cook, covered, over gentle heat for 40 minutes.
Allow to cool a little. Blend the soup until smooth. Set aside to cool completely. Cover and refrigerate.
At serving time divide the soup among 4 bowls, drizzle the remaining olive oil over each serving and scatter with the minced basil.
Active Time: 15 Minutes
Total Time: 55 Minutes
Yield: 4 Servings