Chilled Zucchini Soup with Purslane

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 small onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 teaspoon thyme leaves
• 1 bay leaf
• 8 small zucchini (3 pounds), thinly sliced, plus long zucchini shavings for garnish
• Kosher salt
• 3 cups water
• 2 tablespoons finely shredded basil
• 2 cups ice
• Freshly ground pepper
• 2 cups purslane or baby arugula

1. In a large saucepan, heat the 2 tablespoons of olive oil.
2. Add the onion and garlic and cook over moderate heat until translucent, about 8 minutes.
3. Stir in the thyme and bay leaf and cook until fragrant, about 1 minute.
4. Add the sliced zucchini, season with salt and cook, stirring occasionally, until tender, about 10 minutes.
5. Add the water and bring to a boil.
6. Remove the saucepan from the heat.
7. Discard the bay leaf and stir in the shredded basil.
8. Working in batches, puree the soup in a blender until very smooth.
9. Transfer the zucchini puree to a large bowl.
10. Stir in the ice.
11. Refrigerate the zucchini soup for at least 3 hours, until thoroughly chilled.
12. Season the soup with salt and pepper.
13. Ladle into shallow bowls and top with a small handful of purslane and zucchini shavings.
14. Drizzle with olive oil and serve.

extravirgin olive oil, onion, garlic, thyme, bay leaf, zucchini, kosher salt, water, basil, freshly ground pepper, purslane

Taken from www.foodandwine.com/recipes/chilled-zucchini-soup-purslane (may not work)