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1. In a large pan, combine garlic, onion, chile, and 2
tablespoons olive oil. Place over
medium heat, and sauté until onion is soft on
edges, about 5 minutes. Add zucchini, broth
and 2 cups hot water. Bring to a simmer, and cook until
zucchini is almost soft. Add peas,
simmer for 1 minute, add watercress, and remove from
heat. Season with salt to taste.
2. Allow soup to cool slightly. Working in several batches,
transfer soup to a blender (do
not fill container more than halfway), and holding onto
lid tightly with a dish towel purée
until very smooth; begin at low speed and gradually increase
to high.
3. Season soup with lemon juice, and adjust salt to taste.
If soup is too thick, add a small
amount of hot water. Stir in basil, and ladle into soup
bowls. Sprinkle with grains of paradise
and olive oil to taste, and serve. Yield: 4 servings.
