Chilled Zucchini Soup with Purslane

Ingredients

• 2 tablespoons extra-virgin olive oil
• plus more for drizzling
• 1 small onion
• thinly sliced
• 2 garlic cloves
• thinly sliced
• 1 teaspoon thyme leaves
• 1 bay leaf
• 8 small zucchini (3 pounds)
• thinly sliced
• plus long zucchini shavings for garnish
• Kosher salt
• 3 cups water
• 2 tablespoons finely shredded basil
• 2 cups ice
• Freshly ground pepper
• 2 cups purslane or baby arugula

Instructions

1. In a large saucepan, heat the 2 tablespoons of olive oil.
2. Add the onion and garlic and cook over moderate heat until translucent, about 8 minutes.
3. Stir in the thyme and bay leaf and cook until fragrant, about 1 minute.
4. Add the sliced zucchini, season with salt and cook, stirring occasionally, until tender, about 10 minutes.
5. Add the water and bring to a boil.
6. Remove the saucepan from the heat.
7. Discard the bay leaf and stir in the shredded basil.
8. Working in batches, puree the soup in a blender until very smooth.
9. Transfer the zucchini puree to a large bowl.
10. Stir in the ice.
11. Refrigerate the zucchini soup for at least 3 hours, until thoroughly chilled.
12. Season the soup with salt and pepper.
13. Ladle into shallow bowls and top with a small handful of purslane and zucchini shavings.
14. Drizzle with olive oil and serve.