Summer Zucchini Soup Recipe

How to make it

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• Saute the onion until translucent in some oil of choice.
• Then briefly cook and stir in garlic.
• Add the zucchini and liquid.
• Bring to a boil
• Cover and simmer until zucchini is tender- 10 minutes or so
• Puree soup when warm enough to handle or use a stick hand blender
• Once soup is pureed add seasonings and cream to taste
• Serve hot or well chilled;
• Variations below: add vegetables( see note below ) to basic soup and then puree and add cream if desired.
• Note: When adding corn, lima beans, red bell peppers, grains and pasta etc, add to the finished cooked pureed soup
• Zucchini spinach: add a small bunch of spinach or kale to the soup just before its done as these veges cook in minutes.
• Succotash soup: add some cooked kernel corn, lima beans and red bell pepper to the soup about a cup total or as desired
• Zucchini potato: add a peeled and chopped white potato while soup is cooking
• Zucchini tortellini: add a pkg of cooked cheese or potato tortellini to the pureed soup
• Zucchini grain soup: add 1 cup cooked :rice, small pasta, barley etc to the pureed soup
• Seasonings and herbs to consider: chopped rosemary, thyme, mint , coriander
• Zucchini pesto: add some prepared pesto and grated cheese to the pureed soup