Serves 4. This recipe is from one of the members; thank you Jovita!
Spread whatever kind of soft cheese you like on the garlic toasts–burrata or tangy fromage blanc both work well.
3 tablespoons olive oil
1 small yellow onion, diced
3 Cloves minced garlic plus 1 cut clove for rubbing toast
1 tsp Lemon Zest
2 lb Summer Squash, cut into large dice
3 cups Eatwell Chicken Broth, Vegetable Broth or water
1/2 cup loosely packed Basil Leaves and more for garnish
3 TBS Sour Cream (or 1/2 heavy cream)
Lemon juice, to taste
4 slices (1/2 inch thick) long Italian bread, cut on the bias and toasted
1/2 cup plus 2 tablespoons ricotta or farmer’s cheese
Warm the olive oil in a small soup pot over medium heat. Add the onion and minced garlic, and cook, stirring, until the garlic is fragrant and the onions are translucent, about 5 minutes. Add the lemon zest and zucchini and saute for about 2 minutes. Season to taste with salt and pepper, then cover with broth or water and bring to a boil. Lower the heat to a simmer, and cook about 10 minutes, until the zucchini is softened. Stir in the basil until wilted, and remove the pot from the heat. In batches, pour the soup into a blender and puree until smooth. Return all the pureed soup to the pot, and place over low heat. Stir in the sour cream, and season to taste with plenty of salt and pepper, and a squeeze of lemon juice, if desired. Meanwhile, rub each piece of toast with the cut clove of garlic. Discard the garlic and spread each toast with about 1-1/2 tablespoons cheese; sprinkle with a little salt. Ladle the soup into bowls; top each with a cheese toast and a sprinkling of chopped basil. Serve hot.