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Ingredientes
- 2 lb zucchini, trimmed and cut crossewise into thirds
- 3/4 cup chopped onion
- 2 garlic cloves, chopped
- 1/4 cup olive oil
- 4 cups water
- 1/3 cup packed basil leaves
Direcciones
- Peel the zucchini and slice the skin; toss with 1/2 tsp salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
- Cook onion and garlic in oil in a 3- to 4- quart heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes.
- Add chopped zucchini and 1 tsp salt and cook, stirring occasionally, 5 minutes.
- Add 3 cups water and simmer, partially covered, until tender, about 15 minutes.
- Puree soup with basil in 2 batches in a blender.
- Bring remaining cup of water to a boil in a small saucepan and put in zucchini for only 1 minutes. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
- Season soup with alt and pepper. Serve in with zucchini skin strips on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 495g | |
| Recipe makes 4 servings | |
| Calories 167 | |
| Calories from Fat 123 | 74% |
| Total Fat 13.93g | 17% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 33mg | 1% |
| Potassium 613mg | 18% |
| Total Carbs 10.2g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.89g | 3% |
| Protein 3.03g | 5% |
