Summer Garden Soup

• 2 tbsp. olive oil
• 1 large onion
• 3 c. water
• 3 medium zucchini and/or yellow summer squashes
• 2 red and/or yellow peppers
• 3 large ripe tomatoes
• 3 clove garlic
• 1/2 tsp. fennel seeds
• 2 tsp. salt
• 1/4 tsp. Black pepper
• sliced basil leaves

1. In 5-quart saucepot, heat oil over medium-high heat.
2. Add onion; cook 10 minutes or until tender and lightly browned.
3. Add water, zucchini, peppers, tomatoes, garlic, fennel seeds, salt, and black pepper; heat to boiling.
4. Reduce heat to medium; cook, uncovered, 20 minutes or until vegetables are tender.
5. Remove 4 cups soup from saucepot.
6. In blender, with center part of cover removed to allow steam to escape, blend the 4 cups soup, in small batches, until pureed.
7. Return pureed soup to saucepot.
8. Reheat soup to serve hot, or refrigerate to serve cold later.
9. Garnish with basil.

olive oil, onion, water, zucchini, red andor, tomatoes, clove garlic, fennel seeds, salt, black pepper, basil

Taken from www.delish.com/recipefinder/summer-garden-soup-ghk (may not work)