You can also serve this soup cold or at room temperature. Puree it in batches to prevent overflow (particularly because you do so while it’s hot), if needed. You can stir in a small amount of water to thin the soup after pureeing it, if you like.

　　

Ingredients

serves 4

　　2 tablespoons extra-virgin olive oil

　　1 medium white onion, finely chopped (about 1 1/4 cups)

　　1 small garlic clove, crushed with the flat side of a large knife

　　Coarse salt

　　3 medium zucchini (about 1 1/2 pounds), thinly sliced crosswise

　　1 1/4 cups homemade or low-sodium store-bought chicken stock

　　2 tablespoons thinly sliced fresh mint leaves

　　

Step 1

Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, and 3/4 teaspoon salt. Cook, stirring often, until the onion is translucent, about 2 minutes. Add the zucchini; cook, stirring occasionally, until the skins turn bright green, about 3 minutes. Add the stock and 1 cup water; bring to a boil. Reduce heat to medium-low. Simmer, partially covered, until the zucchini is tender, about 12 minutes. Let cool slightly.

　　

Step 2

Puree the zucchini mixture in a food processor. Return to the pan. Stir in 1 tablespoon of the mint. Season with salt, if desired. Sprinkle with the remaining tablespoon mint. Serve immediately. Keep warm on stove over medium-low heat, if necessary.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.