Zucchini Soup

Name: Zucchini Soup
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Ingredients: 1/4 cup plus 2 tablespoons olive oil; 5 large zucchini (about 3 pounds total), 4 chopped into 2-inch pieces, 1 very thinly sliced into rounds on a mandoline; 1 yellow onion, chopped into 2-inch pieces; Kosher salt and freshly ground black pepper; 4 cups warm water; Lemon Oil, recipe follows; 1/2 cup olive oil; 1/2 lemon, cut into quarters, seeds removed

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 6 servings

Zucchini are everywhere in the summertime, which is why we always need simple ways to use them all up before the season is over. You can serve this Italian-inspired soup warm or at room temperature.

Level: Easy

Total: 25 min
Active: 25 min

Yield: 6 servings

Ingredients

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1/4 cup plus 2 tablespoons olive oil

5 large zucchini (about 3 pounds total), 4 chopped into 2-inch pieces, 1 very thinly sliced into rounds on a mandoline

1 yellow onion, chopped into 2-inch pieces

Kosher salt and freshly ground black pepper

4 cups warm water

Lemon Oil, recipe follows

Lemon Oil:

1/2 cup olive oil

1/2 lemon, cut into quarters, seeds removed

Directions

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23m Easy 100%

CLASS

Heat the 1/4 cup olive oil in a large Dutch oven over medium heat. Add the chopped zucchini and onions. Season with salt and pepper and toss to coat. Increase the heat to high and add the water. Bring to a boil and cook for 8 minutes.
Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Working in batches, lay the sliced zucchini in a single layer in the skillet. Cook until golden, about 1 minute per side. Transfer to a plate lined with paper towels. Sprinkle with salt. Continue until all the sliced zucchini is cooked.
Working in batches, transfer the soup to a blender and blend until smooth. Add salt and pepper to taste, pour into bowls, drizzle with Lemon Oil and top with the fried zucchini.

Lemon Oil:

Combine the oil and lemon in a blender and blend until smooth. Strain through a fine-mesh sieve set over a liquid measuring cup. Set the lemon oil aside until ready to use. The oil can be stored in an airtight container and refrigerated for up to 3 days.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.