Zucchini Soup

This is another yummy end of summer dish! And it only takes a few ingredients.  It is based off the Luciano's Zucchini Soup in Ayurvedic Cooking for Westerners. One little note I want to make is that this might not look appealing to all people but trust me it tastes delicious. If the soup is too thick for you feel free to add some water.  Steve's only complaint was that it seems like a soup that needed to be chewed because it was thicker.  Next time I make it for him I'm going to add some croutons to add the extra crunch he wanted.


Zucchini Soup
2 medium zucchini, seeds removed, cubed
1 medium shallot, diced
1 tablespoon EVOO
1/4 cup water
Salt and Pepper

Heat the EVOO in a skillet over medium heat.  Add the zucchini and shallot and stir to coat the vegetables with the oil.  Add the water and cover. Cook for about 5 minutes or until tender.  Put the zucchini in a blender and blend until smooth. Add salt and pepper to taste.