Chilled Zucchini Soup with Purslane

Name: Chilled Zucchini Soup with Purslane
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 473 milliliters purslane or baby arugula; 2 Tbsps finely shredded basil; 1 bay leaf; 2 garlic cloves, thinly sliced; 473 milliliters ice; 12 servings Kosher salt; 2 Tbsps extra-virgin olive oil, plus more for drizzling; 1 small onion, thinly sliced; 12 servings Freshly ground pepper; 1 teaspoon thyme leaves; 710 milliliters water; 1 kilograms small zucchini , thinly sliced, plus long zucchini shavings for garnish

Need a gluten free, primal, and whole 30 soup? Chilled Zucchini Soup with Purslane could be a super recipe to try. One serving contains 46 calories, 2g of protein, and 3g of fat. This recipe serves 12. It is perfect for Autumn. If you have pepper, basil, ice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a large saucepan, heat the 2 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook over moderate heat until translucent, about 8 minutes. Stir in the thyme and bay leaf and cook until fragrant, about 1 minute.

Ingredients you will need

Bay Leaves