1 1/2 cups
( 3-4 medium zucchini)
2 1/2 cups
1 1/2 tablespoons
2 teaspoons umeboshi or 2 teaspoons
fresh lemon juice
- In a large pot, layer the onions, oats, and zucchini. Cover with the water and bring to a boil. Add the salt, dried basil, and black pepper.
- Reduce heat to simmer, cover, and cook, stirring occasionally, for 40 minutes.
- In a blender or food processor, puree the zucchini mixture with the tahini, vinegar, and lemon juice until well blended.
- Add a splash of vinegar to the soup before serving, to perk up the flavors.