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.
