If you are one of those fortunate people to have generous gardeners as friends, then you may have found yourself with an abundance of zucchini during this summer season. I came across this delicious, simple recipe and decided to make some changes. It has such a refreshing flavor, that allows for a soup during these warm evenings. The recipe calls for:
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 pounds zucchini, sliced 1 in. thick
- 4 cups vegetable broth
- 1 cup loosely packed basil leaves, washed and stemmed
- 1/4 teaspoon chili powder
- salt and pepper to taste
- 1 lemon, juiced
- 1 tomato, diced
- Grilled Mozzarella Sandwich to go with the Soup:
- French bread
- Mozzarella cheese
- Garlic salt
In a large frying pan. Saute your onion in the olive oil until onion is lightly browned. Add the zucchini. Stir often. When zucchini is transparent, remove from heat. In a medium pot, pour broth, basil, lemon, zucchini, salt and pepper. Simmer for 20 min. In a blender, puree the soup until a smooth consistency is formed. Just like you would make a grilled cheese, grill the mozzarella sandwich and sprinkle with garlic salt. Garnish soup with tomatoes and a sprinkle with chili powder. Dip sandwich in soup and VOILA!
