Zucchini Soup 1 cup chopped onion 1 cup thinly sliced celery 1 garlic clove, minced 1/4 cup chopped green pepper 1 tablespoon vegetable oil 2 pounds zucchini, chopped 2 medium tomatoes, chopped 3 cups chicken or vegetable broth 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 1 cup half-and-half cream or milk DIRECTIONS In a large saucepan, saute onion, celery, garlic and green pepper in oil until tender. Add zucchini, tomatoes, broth, basil and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until the vegetables are tender. Stir in cream; heat through. Serve hot or cold. Yield: 8 servings (2 quarts).
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