Chilled Zucchini Soup With Purslane

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Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 small onion, thinly sliced

2 garlic cloves, thinly sliced

1 teaspoon thyme leaves

1 bay leaf

8 small zucchini (3 pounds), thinly sliced, plus long zucchini shavings for garnish

Kosher salt

3 cups water

2 tablespoons finely shredded basil

2 cups ice

Freshly ground pepper

2 cups purslane or baby arugula

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