Friday, August 2, 2013

Zucchini and Purslane Soup

So this soup, of course, uses zucchini.  This time of year there is so much of the stuff that almost EVERY recipe contains the summer squash.  This is a nice cool soup to serve with zucchini bread and eat on the screened in porch just as the sun is setting.  The cooling of the day finally leaves us with an appetite and the fireflies are just starting to wink on as they flirt with each other.  Friends speak in hush tones over this meal as the day fades and night come alive.
  • 2 cups purslane
  • around 3 pounds zucchini, sliced
  • 1 small onion, sliced
  • 2 or 3 garlic cloves, sliced
  • extra-virgin olive oil
  • thyme--fresh 1 tablespoon, dried 1 teaspoon
  • salt
  • pepper
  • 2 tablespoons shredded basil
  • 3 cups water
  • 2 cups ice
In a sauce pan heat up around 2 tablespoons of olive oil, add onion and garlic, and cook until translucent.  Stir in thyme and heat for about 1 minute.  Add zucchini, season with salt, and cook until the zucchini is tender.  Add the water and bring to a boil, then remove from heat.  Stir in basil.  If you have a stick blender puree until smooth, if not, use your blender and work in batches.  Stir in the ice to cool and then refrigerate.  Chill completely, taste and add any needed salt and pepper.  Ladle this over the purslane and drizzle a bit more olive oil over this.