Zucchini and Basil Soup

Thinly slice the onion and place the slices along the
bottom of a colander. Sprinkle salt on top of the
onion slices and allow to rest for 1 1/2- 2 hours.

Rinse the onions, squeeze out any excess water, and
pat dry with a clean kitchen towel.

Melt the butter in a stock pan over medium heat.
Add the onions and cook the onions for 6-7
minutes.

Add the zucchini to the onions and cook until they
are softened slightly, about 5-6 minutes more.

Pour the water into the stock pot and bring to a
boil. Lower the flame and simmer for 1 hour.

Remove the stock pot from the heat and stir in the
basil. Refrigerate for 2-3 hours until chilled.

Divide the soup between six serving bowls. Garnish
with the fresh crab meat, drizzle some extra virgin
olive oil, and serve.