Zucchini and Basil Soup
Heat oil over medium-high heat and saute onion until just tender. Add chopped garlic and turn heat to low, continue sauteeing until garlic is fragrant and lightly golden.
Add sliced zucchini, water, salt, and pepper. Bring to a simmer, cover, turn heat down to medium-low, and simmer 15 minutes (until zucchini is translucent and fork tender).
Reduce temperature of zucchini mixture by adding a few ice cubes (basil becomes grassy when too hot). In two batches, use a blender to blend zucchini soup until very smooth (adding basil at this time). Garnish with a swirl of plain yogurt or sour cream.