¼ cup grapeseed oil
½ medium-sized onion
2 cloves garlic
1 litre water or vegetable stock
900g zucchini cut into slices
¼ cup basil leaves (chopped)
¼ cup heavy cream or milk (optional)
Saute onions and garlic in Grape seed oil for about 10 minutes. Add water or vegetable stock. Bring to simmer and cook for 10 minutes. Add zucchini slices and return to boil. Simmer for 20 minutes. When soup is cooked, remove from heat and let cool. Transfer to blender or mix with hand mixer to puree. Add fresh basil and blend. Prepare croutons.