Chilled Zucchini Soup with Purslane and Shaved Zucchini Strips

Happy Meat Free Monday! I purchased baby zucchini, purslane, onions and garlic at the farmers market because I planned to make zucchini soup.  I love zucchini soup served hot or cold. It's creaminess from the pureed zucchini and the flavor of the sauteed onions and garlic make this soup very flavorful and vibrant. Purslane, another ingredient used in the soup, is a wonderful green leafy vegetable that is low in calories and has more omega 3 fatty acids than any other leafy vegetable plant. It's delicious in a stir fry, salad or even juiced! Both zucchini and purslane are readily available at the farmers markets. 

So why not make this low cal, vegan, and gluten free soup?? It's the best cooling summer soup you can make from your farmer market finds!

ingredients

8 small/baby zucchini. thinly sliced plus some long zucchini shavings/ribbons for garnish
1 onion, diced
2 garlic cloves, thinly sliced
2 Tablespoons of olive oil
1 teaspoon  fresh thyme
3 cups of filtered water
1- 1 1/2 cups of purslane leaves
Kosher salt
Fresh ground pepper


preparation

In a saucepan, over medium heat, heat the olive oil.  Add the onions and garlic and cook until translucent, about 5-7 minutes. Stir in the thyme and cook for another minute. Add the zucchini and cook for about 8-10 minutes or until they are tender.  Make sure to stir occasionally and season with salt and pepper.  Add the filtered water and bring to boil. Remove the saucepan from the heat and let it cool before placing the soup in the blender. Puree in a blender until smooth. Place soup puree in a bowl or jar and refrigerate for a couple hours or until chilled. Ladle the soup in` a bowl and top with the purslane leaves and zucchini shavings.  Season to taste with salt and fresh ground pepper. 
Serve and enjoy!!