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Zucchini and Basil Soup

1/4 cup Salute Santé! Basil Grapeseed Oil
1/2 medium-sized onion
2 cloves garlic, chopped
1 quart of water or veg. stock
2 lbs. zucchini cut into slices
1/4 chopped basil leaves
1/4 cup heavy cream or milk (optional)


Soup:

Sauté onions and garlic in Salute Santé! Basil Grapeseed Oil about 10 minutes. Add 1 quart water or veg. 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 purée. Add fresh basil and blend. Prepare croutons.

 Squash Blossom Crutons:

1 cup Salute Santé! Grapeseed Oil
8 squash blossoms
1 egg beated with 1
Bread Crumbs:
1/4 cup bread crumbs
1 Tbls. dried parsley
1/4 cup white flour
1/4 tsp. salt

Squash Blossom Croutons:

Heat Salute Santé! Grapeseed Oil. Combine flour, bread crumbs, parsley and salt into one bowl. In another bowl beat egg and water. Place each blossom into egg and then the bread crumb mixture. Coat each thoroughly. Deep-fry in Salute Santé! Grapeseed Oil, until golden brown. Remove and place on paper towel to drain.

After puréeing, heat soup, add 1/4 cup cream (optional). Stir. Transfer to serving bowl. Garnish with squash blossom croutons.
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