Total Time
45mins
Prep 15 mins
Cook 30 mins

A Sunset Magazine reader's recipe which I've modified. It's wonderfully satisfying and fresh and tastes like summer.

Ingredients Nutrition

Directions

  1. Heat olive oil in large saucepan over medium heat.
  2. Add onion & cook until translucent, about 5 minute.
  3. Add zucchini & cook another 2 minute.
  4. Add chicken broth & basil.
  5. Reduce heat to a simmer & cook for 20 minute.
  6. Puree soup with an immersion blender, or in a blender, in batches.
  7. Add 2 T yogurt/or other, & chili powder.
  8. Season with salt to taste.
  9. Reheat gently.
  10. Divide soup among bowls.
  11. Garnish each with a dollop of yogurt/or other, & a sprinkle of chili powder.