Basil and Zucchini Soup

If you are one of those fortunate people to have generous gardeners as friends, then you may have found yourself with an abundance of zucchini during this summer season. I came across this delicious, simple recipe and decided to make some changes. It has such a refreshing flavor, that allows for a soup during these warm evenings. The recipe calls for:

• 
  
• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 pounds zucchini, sliced 1 in. thick
• 4 cups vegetable broth
• 1 cup loosely packed basil leaves, washed and stemmed
• 1/4 teaspoon chili powder
• salt and pepper to taste
• 1 lemon, juiced
• 1 tomato, diced
• Grilled Mozzarella Sandwich to go with the Soup:
• French bread
• Mozzarella cheese
• Garlic salt

In a large frying pan. Saute your onion in the olive oil until onion is lightly browned. Add the zucchini. Stir often. When zucchini is transparent, remove from heat. In a medium pot, pour broth, basil, lemon, zucchini, salt and pepper. Simmer for 20 min. In a blender, puree the soup until a smooth consistency is formed. Just like you would make a grilled cheese, grill the mozzarella sandwich and sprinkle with garlic salt. Garnish soup with tomatoes and a sprinkle with chili powder. Dip sandwich in soup and VOILA!