6 sm. zucchini, unpeeled, cut in 1" cubes
Salt & pepper
2 tbsp. oil
2 tbsp. butter
2 onions, minced
1 clove garlic
5 c. chicken broth
2 tbsp. herbs (basil, chives, parsley, oregano)
2 tsp. lemon juice
Sour cream & chives (opt.)

Salt zucchini cubes and place in sieve for 30 minutes. Cook onion until clear. Dry zucchini cubes very well and add to skillet. Cook 5 to 10 minutes. Add chicken broth and oil and simmer 20 to 25 minutes. Then cool and puree in blender. Add herbs, lemon juice, salt, pepper and garnish with sour cream and chives. If desired, note this soup may be served chilled on a hot day, or hot, any old time. I do not use 2 tablespoons of each spice. But use some basil and oregano until it tastes the way I like it. This is a good soup. It can be made and frozen. Great way to use up zucchini. Really good chilled!