Serves 4
4 tablespoons olive oil
1 onion, finely chopped
3 chopped garlic cloves
About 5 cups unpeeled, chopped zucchini (about 4 medium)
1 medium potato, chopped into small pieces
4 cups light vegetable broth
1/2 cup fresh basil, loosely packed, chopped
2-3 teaspoons lime juice
Sea salt and pepper (black and cayenne) to taste
Heat the olive oil in a large pot over medium-high heat.
Add the onion, garlic and potato and sauté until the onions are lightly browned.
Add the zucchini and sauté until soft, stirring often. Sprinkle with salt.
Add the broth and water, and bring to a simmer.
Reduce heat and simmer gently for about 20 minutes.
Remove from heat. Add the basil.
Purée in a blender or food processor until smooth, working in batches if necessary, or use a blender stick.
Add the lime juice, and salt and pepper to taste.
Garnish with lime wedges and sprigs of basil.
Serve hot or chilled. Store refrigerated.
* You can also add mint to the soup, or use it instead of basil. If you do not have fresh herbs, you can add your own dried herbs to the soup.
