Posted By Mary Freeland on July 7, 2010

It’s doubtful that anyone thinks of Tuscany without thinking of wine. But did you know that more than juice comes from the stomping or pressing of the grape? A luscious and amazingly healthy byproduct of wine production is Grape Seed oil. This oil contains all the antioxidants of wine thus provides many of the same health benefits. It is light and a wonderful addition to dressings, salads, baking and as in today’s recipe, soups.

Zucchine e basilico Zuppa
Zuchini & Basil Soup

1/4 cup Basil infused Grape Seed Oil
1 small white onion
2-3 cloves of garlic, minced
1 quart of chicken or vegetable stock
2 lbs. zucchini cut into small cubes
1/4 cup chopped basil leaves
1/4 cup heavy cream (optional)

In a deep, heavy bottomed pot, saute onions and garlic in oil until translucent. To the pot add stock and bring to a simmer. Add in zucchini and bring to a rolling boil. Reduce heat by half and allow to simmer for 20 minutes (if using cream add it in half way through this simmering period). Remove from heat and allow to cool to room temperature. Transfer the soup to blender, food mill or processor and puree until smooth.

Soup may be served chilled or warmed. Garnish with fresh basil and croutons. Serve with crusty bread.

Categories: Italian Recipes, Kitchen
Tags: Italian Recipes, tuscan, Tuscany