Zucchini Basil Soup

A terrific, warm, summertime soup.

1 Tbsp. olive oil

1/4 c. chopped mild onion

1 clove garlic, minced or crushed

1½ lbs. zucchini, roughly chopped

Pinch of crushed red pepper flakes or chili powder

Salt and pepper

Splash of white wine, optional

2 c. chicken stock

1/2 c. snipped basil leaves

Plain yogurt or sour cream

Shredded Parmesan cheese

In a soup pot, saute onions and garlic in olive oil until softened, about 1-3 minutes. Add zucchini, red pepper, salt and pepper. Continue cooking another 3-5 minutes, or until the zucchini is firm-tender.

Add wine, stock, and basil and low simmer until the zucchini very tender. Run soup through a food mill or puree in a blender . Return to pot and re-warm.

To serve, stir in a dollop of yogurt and a sprinkle of Parmesan.

Recipe created or adapted by Liz Talley, Urban Graze

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