A basket spills over
Embarrassed by my riches
Cold Creamy Zucchini Soup –yields 4½ quarts
1-large onion – roughly chopped
3-garlic cloves – chopped
4-pounds zucchini – chopped
1-cup whole almonds
3-pounds tomatoes – chopped
Freshly ground black pepper to taste
1-packed tablespoon fresh mint leaves
In a 6-quart pot place the onions, garlic, zucchini, salt and almonds, and pour in ½-cup of water. Over a medium flame cook for about 25 to 30, covered.
Remove from the heat, and stir in the tomatoes, and allow the mixture to cool on the stove top. Once cooled add the pepper, basil and mint, and then process in a blender or food processor until smooth, correct the seasoning with salt. Serve cold.