Recipe Adapted From: Dishing up the Dirt


1/4 cup olive oil
1/4 tsp red pepper flakes
2 large leeks, thinly sliced (white and light green parts only)
3 cloves garlic, sliced
4 medium sized zucchini, in 1/4 inch slices
1 1/2 tsp salt
1/3 cup packed basil leaves
yogurt or sour cream
olive oil for drizzling


  1. In a large saucepan heat the oil, crushed red pepper flakes, and leeks over medium heat and sauté, stirring occasionally for 8 to 10 minutes. Add the garlic and continue to stir for about one minute longer. Stir in the zucchini and salt.

  2. Cover the pan, and steam over medium-low heat for about 8 to 10 minutes, or until the zucchini is just tender. Transfer the mixture to a high speed blender with the basil and 2 cups of water. Blend on high until very smooth.

  3. Return the soup to the pot and keep on low-heat for about 10 minutes so all of the flavors blend together. Taste and adjust seasonings as needed.

  4. When serving, stir in a dollop of yogurt or sour cream and a tiny drizzle of olive oil.