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