This summer soup recipe is for subscribers who live where it’s cold and foggy.  Zucchini is a much more versatile vegetable than many people give it credit for.  This recipe uses it to achieve a creamy consistency, without any cream.

Trim 1 lb. of zucchini.  Slice them in half lengthwise, then cut in 1/4″ thick half rounds.

Finely chop 1 onion to make 1 C.  Mince 1 clove of garlic.

Core 1 medium sized tomato and then dice.  Puree, using pulses, in a small food processor.

Saute the onion in 1 T. butter in a large saucepan until soft.  Add the garlic and the zucchini, and saute until soft.

Add the pureed tomato and 1 C. vegetable or other broth and continue to cook 10 minutes, or until the zucchini is very soft.

Return to the pot and cook a few more minutes, until the soup thickens.  Season generously with salt and pepper.