Recipe by Alain Coumont, Wine & Food

TOTAL TIME: 45 MIN Plus 3 hr chilling

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
3 lbs 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

In a large saucepan, heat the 2 tablespoons of olive oil. Add the
onion and garlic and cook over moderate heat until translucent, about
8 minutes. Stir in the thyme and bay leaf and cook until fragrant,
about 1 minute. Add the sliced zucchini, season with salt and cook,
stirring occasionally, until tender, about 10 minutes. Add the water
and bring to a boil. Remove the saucepan from the heat. Discard the
bay leaf and stir in the shredded basil.

Working in batches, puree the soup in a blender until very smooth
(or hand blend). Transfer the zucchini puree to a large bowl. Stir in
the ice. Refrigerate the zucchini soup for at least 3 hours, until
thoroughly chilled.

Season the soup with salt and pepper. Ladle into shallow bowls and
top with a small handful of purslane and zucchini shavings. Drizzle
with olive oil and serve.