- '2 pounds zucchini
- trimmed and cut crosswise into thirds'
- '3/4 cup chopped onion'
- '2 garlic cloves
- chopped'
- '1/4 cup olive oil'
- '4 cups water
- divided'
- '1/3 cup packed basil leaves'
- 'Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne attachment'
- Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes
- Coarsely chop remaining zucchini
- Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes
- Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes
- Add 3 cups water and simmer, partially covered, until tender, about 15 minutes
- Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids)
- Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute
- Drain in a sieve set over a bowl (use liquid to thin soup if necessary)
- Season soup with salt and pepper
- Serve in shallow bowls with julienned zucchini mounded on top
