Servings:
Makes 4to 6 servings
Ingredients
For soup
- 1 tablespoon extra virgin olive oil
- 1 tablespoon medium onion, peeled and sliced
- 2 clove garlic, peeled and sliced
- 6 clove medium zucchini, trimmed and cut into 1/4 inch rounds
- 4 clove to 6 cups vegetable broth
- 1/4 teaspoon cumin
For basil oil
- 1 tablespoon extra virgin olive oil
- 1 tablespoon medium onion, peeled and sliced
- 2 clove garlic, peeled and sliced
- 6 clove medium zucchini, trimmed and cut into 1/4 inch rounds
- 4 clove to 6 cups vegetable broth
- 1/4 teaspoon cumin
- 1 cup basil leaves
- 1 clove garlic, peeled
- 1/4 cup extra virgin olive oil
Preparation
Baking Directions:
In a small soup pot, heat olive oil and sauté onion and garlic until soft.
Add cumin and stir for a minute.
Add zucchini and cover with vegetable broth.
Bring to a boil then lower heat and simmer for 30 minutes.
Take off heat and coolMake basil oil.
In food processor, puree 1 cup basil leaves with 1 clove garlic.
add oil while machine is running.
You can puree soup using a hand blender or the vitamix.
Top each soup with shaved ricotta salata and drizzle with basil oil
