4 tablespoons unsalted butter
1 large onion, peeled and finely minced
1 large clove garlic, peeled and mashed
3 medium zucchini, cut in half and finely sliced
2 pounds ripe tomatoes, peeled, seeded and coarsely chopped
2 tablespoons fresh oregano
4 cups chicken stock
Salt and freshly ground black pepper
1 cup zucchini skins, cut into thin julienne slices
1/2 cup sour cream or creme fraiche
2 tablespoons basil paste
In 3-quart casserole, heat butter. Add onion, garlic and zucchini and simmer mixture over low heat for 2 to 3 minutes without browning. Add tomatoes, oregano and stock. Season with salt and large grinding of black pepper. Bring to boil, reduce heat and simmer soup 35 minutes or until vegetables are very tender.
Cool soup and puree in food processor or blender until smooth. Return soup to saucepan and add julienne slices of zucchini. Simmer until zucchini is crisp tender. Add sour cream or creme fraiche, heat through and correct seasoning. Just before serving, add basil paste. Serve soup hot, accompanied by French bread, or slightly chilled and garnished with diced tomato and tiny basil leaves. Serves 6.
Basil paste: Put fresh basil leaves in food processor blender, adding enough olive oil to make smooth paste. Process until smooth. Paste will keep in refrigerator for 1 week or frozen up to 3 months.
Creme fraiche: For homemade creme fraiche, combine 2 cups heavy cream and 2 tablespoons buttermilk in glass jar. Whisk until combined and set aside at room temperature for 24 hours. Chill until ready to use.
This soup can be made well in advance and reheated. It also freezes well. To retain the true flavor of summer freshness, it's always best to add the basil at the last minute
1 large onion, peeled and finely minced
1 large clove garlic, peeled and mashed
3 medium zucchini, cut in half and finely sliced
2 pounds ripe tomatoes, peeled, seeded and coarsely chopped
2 tablespoons fresh oregano
4 cups chicken stock
Salt and freshly ground black pepper
1 cup zucchini skins, cut into thin julienne slices
1/2 cup sour cream or creme fraiche
2 tablespoons basil paste
In 3-quart casserole, heat butter. Add onion, garlic and zucchini and simmer mixture over low heat for 2 to 3 minutes without browning. Add tomatoes, oregano and stock. Season with salt and large grinding of black pepper. Bring to boil, reduce heat and simmer soup 35 minutes or until vegetables are very tender.
Cool soup and puree in food processor or blender until smooth. Return soup to saucepan and add julienne slices of zucchini. Simmer until zucchini is crisp tender. Add sour cream or creme fraiche, heat through and correct seasoning. Just before serving, add basil paste. Serve soup hot, accompanied by French bread, or slightly chilled and garnished with diced tomato and tiny basil leaves. Serves 6.
Basil paste: Put fresh basil leaves in food processor blender, adding enough olive oil to make smooth paste. Process until smooth. Paste will keep in refrigerator for 1 week or frozen up to 3 months.
Creme fraiche: For homemade creme fraiche, combine 2 cups heavy cream and 2 tablespoons buttermilk in glass jar. Whisk until combined and set aside at room temperature for 24 hours. Chill until ready to use.
This soup can be made well in advance and reheated. It also freezes well. To retain the true flavor of summer freshness, it's always best to add the basil at the last minute