Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.52 Kcal (777 kJ) | ||
| Calories from fat | 126.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14g | 22% | |
|---|---|---|---|
| Sodium | 13mg | 1% | |
| Potassium | 1090.72mg | 23% | |
| Total Carbs | 10g | 3% | |
| Sugars | 1.22g | 5% | |
| Dietary Fiber | 2.9g | 12% | |
| Protein | 7.19g | 14% | |
| Vitamin C | 79.7mg | 133% | |
| Iron | 2.3mg | 13% | |
| Calcium | 81mg | 8% | |
| Amount Per 100 g | |||
| Calories | 36.43 Kcal (153 kJ) | ||
| Calories from fat | 24.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 22% | |
|---|---|---|---|
| Sodium | 2.55mg | 1% | |
| Potassium | 214.17mg | 23% | |
| Total Carbs | 1.96g | 3% | |
| Sugars | 0.24g | 5% | |
| Dietary Fiber | 0.57g | 12% | |
| Protein | 1.41g | 14% | |
| Vitamin C | 15.6mg | 133% | |
| Iron | 0.5mg | 13% | |
| Calcium | 15.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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