6 sm. zucchini
2 med. lg. onions
2 lg. ripe tomatoes (about 1 c. when peeled, seeded & coarsely chopped)
2 tbsp. oil
4 c. chicken broth (use broth made from backs, necks and/or wings of chicken
1 tbsp. fresh basil
1 tbsp. fresh oregano (use 1 tsp. each if dried)
1 tsp. lemon juice
Pinch of sugar
Freshly ground nutmeg
Salt & freshly ground black pepper to taste

Cut zucchini into thin slices (use food processor if you have one). Reserve 6 slices. Sprinkle salt on the rest and drain in a colander or strainer for 30 minutes. Rinse, then pat dry. Chop onions coarsely; peel, seed and coarsely chop tomatoes.

In a medium-large soup pot, heat oil, then add zucchini and onions. Cover and steam-saute for 10 minutes. Add stock and simmer until zucchini is cooked, about 20 minutes. Remove zucchini and onion by pouring through strainer (reserve the broth).

Puree zucchini and onion in food processor or blender and return to pot with broth. Add the tomatoes, herbs, sugar, lemon juice, salt, pepper and nutmeg. Cook 10 minutes longer at low simmer. May be served hot or cold. Garnish with zucchini slices.