* Do not peel the zucchini as the skin is what gives the soup its beautiful lime-like color
In a large pan saute the onion and garlic in the olive oil about 1 minute until very fragrant. Add the basil leaves (keep 4 leaves for garnish).
Add the zucchini and stir for about 5 minutes.
Add the vegetable broth or chicken broth, bring to a boil and lower to a simmer. Cook for about 10 minutes or until zucchini are very tender.
Puree the soup until very smooth. Adjust seasonnings with salt and pepper.
Serve hot or chilled. Garish with grated zucchini, basil leaves, and a sprinkle of Parmesan cheese.