This is a tangy fresh soup! I love to grow zucchini because it never fails to produce. Here at central coast we get a lot of fog and cool temperatures at night. Soup in the evening is great! Though you can serve this soup cold in warmer climates.
You will need:
4 large or 6 medium/small zucchini diced
1 large onion diced
1 lemon ( rind collected then juiced)
6 cups broth or water ( I used organic better than bouillon)
1 tablespoon crushed garlic
1 teaspoon oregano
salt and pepper to taste
I sautéed the onion in butter for 5 minutes over medium heat and then added the zucchini for an additional 5 minutes. Next I added in my water ( with bouillon), oregano, garlic, salt & pepper. I let them all simmer low for 45 minutes. You can speed things up, cook on medium high until zucchini is soft. I used my immersion blender to a thicker soup. My husband likes some chunks. Get creative and try it different ways, no blending, lots of blending, just a little blending. At the very end I add the lemon rind and lemon juice. It adds a huge freshness punch and tastes exactly like summer!