Summer Squash Soup

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

Method:

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!

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