2 c. chopped zucchini
1 c. water
1/2 c. tomatoes or V8 juice
1 sm. onion, cut up
1 chicken bouillon cube
1/8 tsp. basil
1 (8 oz.) pkg. cream cheese, cubed

In a saucepan, combine all ingredients except cream cheese, cover and simmer 20 minutes. Pour into blender, add cream cheese, blend until smooth, return to saucepan, heat. Makes six 1/2 cup servings. Serve hot or cold, for thinner soup add more juice.