Chilled zucchini-basil soup
4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chicken broth |
| 3 | mediums | Zucchini, sliced |
| 2 | mediums | Onions, chopped |
| 1 | tablespoon | Minced fresh basil OR |
| 1 | Dried basil | |
| 1 | Garlic clove, sliced | |
| ½ | cup | HELLMANN'S or BEST FOODS Real, Light or Cholesterol Free Reduced Calorie Mayonnaise |
| 2 | tablespoons | Lemon juice |
| ⅛ | teaspoon | Hot pepper sauce |
Directions
In 3-quart saucepan combine chicken broth, zucchini, onions, basil and garlic. Bring to boil over high heat. Reduce heat to low; cover and simmer 10 minutes or until zucchini is tender. Cool. In blender or food processor container place zucchini mixture, half at a time.
Process until smooth. Pour into large bowl. Stir in mayonnaise, lemon juice and hot pepper sauce until well blended. Cover; chill several hours or overnight.
Makes about 4 cups.