Heat the oil in a heavy-
Cook the basil, salt, garlic oil and zucchini/courgette slowly for 10 minutes, or until the zucchini/courgettes are lightly browned and softened.
Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.
Return the mixture to the pan and stir in the cream, parsley and parmesan.
To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with gluten free bread and a green salad.
60ml/2fl oz extra virgin olive oil
1 tbsp garlic infused oil
handful basil leaves (preferably Italian), chopped
sea salt and ground white pepper, to taste
1kg/2¼lb green zucchini/courgettes, cut lengthways into quarters then into 1cm/½in slices
750ml/1¼ pint chicken stock
60ml/2fl oz lactose free single cream
handful flatleaf parsley, chopped
50g/2oz freshly grated parmesan, plus extra to serve
Gluten free bread
salt and freshly ground black pepper