4 servings

Prep time: 15 minutes, Total time: 45 minutes

• 3 tablespoons extra virgin olive oil
• 1 small onion (8 ounces) finely chopped
• 2 cloves garlic
• 24 ounces zucchini, sliced in ¼ inch rounds
• 2 cups vegetable stock
• 2 tablespoons cream (optional)
• 2 sprigs fresh thyme
• Salt to taste
• Freshly ground pepper to taste
• Pinch of cayenne pepper
• Dash of lemon juice
• Fresh basil leaves, for garnish

1. Sauté onion & garlic in olive oil over medium-low heat, stirring frequently, until softened but not browned, about 8 to 10 minutes. Season with salt, pepper, and cayenne.
2. Add zucchini and cook until softened, about 10 minutes.
3. Add the vegetable stock and thyme sprigs and bring to a gentle simmer. Cover and cook until the zucchini is very soft.
4. Remove from heat. Discard thyme sprigs, and add cream and a squeeze of lemon juice.
5. Working in batches, puree the soup in a blender until smooth. Pass through a fine-meshed sieve for a silky smooth texture.
6. Garnish with julienned raw zucchini and fresh basil. Serve hot or chilled.