Easy, Summery Zucchini-Basil Soup

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more as needed and to serve
• 1 large leek, finely diced
• 3 medium ribs celery, finely diced
• Kosher salt
• 3 medium cloves garlic, minced
• 1 1/2 pounds zucchini, split lengthwise and cut into 1/2-inch disks
• 2 cups packed fresh basil leaves, roughly chopped, divided
• 5 cups water
• Freshly ground black pepper
• Fresh juice from 1 lemon, to taste

Directions

Warm the olive oil in a large saucepan or saucier set over medium heat; when it begins to shimmer, stir in the leek and celery. Add salt, then cook, stirring often, until the vegetables have softened without taking on color, about 5 minutes. If the pan seems dry along the way, pour in a small splash of olive oil. Stir in the garlic and cook just until its aroma comes up, about 30 seconds. Add the zucchini and cook, stirring, for 1 minute. Stir in half of the basil, then pour in the water. Bring the soup to a simmer and cook, stirring now and then, until the zucchini is tender while still green, about 10 minutes. Add the rest of the basil, then puree with a handheld immersion blender or in a countertop blender until the texture is anywhere from rustic to completely smooth, whichever you prefer. Taste and adjust with salt, black pepper, and lemon juice, then serve with extra olive oil drizzled at the table.