Zucchini-Basil Soup

Most of my attention has been focused on final projects, papers, and presentations these days. Sadly, cooking has not been on the agenda. Over the past couple weeks, meals consisted of a steady routine of Chinese, Indian and Japanese takeout. Needless to say, I needed something wholesome and light soon. This recipe is an adaptation of one I found in an old issue of Gourmet magazine. It is easy, quick, and most of all low in calories.

Zucchini-Basil Soup

Serves 2

1 lb fresh organic zucchini

2 tbsp vegetable oil

1/2 cup diced onion

2 garlic cloves, minced

2 cup low sodium vegetable stock

6 to 8 large basil leaves

1. Using a peeler, peel the zucchini in long strips. Julienne the strips. Dice the remaining parts of the zucchini.

2. Add the oil to a large pot over medium heat. Cook the onion and garlic until softened, about 5 minutes. Add the diced zucchini and cook for another 5 minutes. Pour in the vegetable stock and stir well. Cover the pot and reduce the heat; bring to a simmer, another 3 to 4 minutes.

3. Carefully pour the contents of the pot into a blender, add the fresh basil leaves, and puree until smooth. Return to the pot and return to a simmer.

4. Add the julienned zucchini strips to a pot of boiling water for two minutes. Drain.

5. Serve the soup with strips of julienned zucchini and grilled cheese sandwiches, preferably made with a sharp cheese such as asiago or sharp cheddar.