What to do with a giant zucchini

Garden zucchini can grow big fast, especially during hot, wet summers. The ones you see at the supermarket are babies - they were picked when young and tender. The larger zucchini with a harder rind have begun to mature. They are not too old... they are still quite edible, not to mention delicious. 

Big zucchini are probably better suited for this very simple soup recipe, than the small ones. This soup tastes super fresh and summery, hot or cold.  It's creamy, too, even though its dairy-free. In fact, this soup is fit for vegans.

- 1 medium red or sweet white onion, chopped

- 3 or 4 garlic cloves, chopped

- 1 big zucchini, diced into half-inch cubes

- 2 cups of water

- Salt

- Black pepper, ground

- Basil, fresh and plenty

In a large saucepan, sauté the onion and garlic with a little salt until tender (3 minutes).  Then, add the zucchini and a little more salt and some black pepper; stir occasionally until zucchini starts to soften (5 minutes).  Add water and bring to boil; keep a high simmer for 5-7 minutes, stirring occasionally.  

Transfer half the soup to a blender. Add a handful of basil leaves. Purée or liquefy, then transfer to a container. Repeat. Serve it hot or let it cool down for the fridge. (I suppose using a hand-held blender would be most convenient.)