7 ½ cups zucchini, diced
⅔ cup white onion, finely diced
8 cloves raw garlic, minced
1 cup fresh basil
3 ¾ cups water
⅓ cup olive oil
½ tsp chili flakes
2 tsp black pepper, freshly ground
Kosher salt, use as needed
Heat saucepan over medium heat. Add olive oil, diced white onion and garlic and cook for 5 minutes.
Add diced zucchini, cook for 5 minutes. Add water and season with salt.
Bring to a simmer and cook for 5 minutes, then add basil and process until smooth.
To serve, ladle soup into 6 warm bowls. Garnish with olive oil, fresh ground black pepper and parmesan.