1 ½ pounds sliced zucchini ( about 3 med-large zucchini)
2 cups water or veggie stock
¾ tsp salt, more to taste
cracked pepper to taste
½ tsp white vinegar
1 cup fresh basil leaves, packed, plus more for garnish ( or sub fresh mint, or cilantro)
garnish: plain yogurt or sour cream ( optional)
In a medium pot, heat oil over med-high heat. Add onion and saute for 2-3 minutes until just tender.
Add chopped garlic, turn heat to medium low, and continue sauteeing for 3-4 minutes, until garlic is fragrant and golden.
Add sliced zucchini and water ( or stock), salt and pepper.
Bring to a simmer over high heat, cover, turn heat down to med-low, and simmer 15 minutes, giving a stir halfway through.
After 15 minutes check to see that zucchini is translucent and fork tender.
Blend in batches until very smooth,adding the fresh basil directly into the blender with the soup–being careful to cover blender lid with a kitchen towel, holding down firmly, to prevent a blender explosion. See note.
Return to the pot. Stir in vinegar, adjust salt if necessary.
Serve in bowls, garnish with basil ribbons. For extra richness add a swirl of plain yogurt, or sour cream,
NOTE: Always be careful blending hot soup in a blender, fill only halfway full and start on lowest speed, increasing gradually. Hold lid down as hard as you can with a kitchen towel.