Ingredients:
2 tablespoons olive oil
1 large onions, chopped
3 cups water
3 medium zucchini, coarsely chopped
2 red bell peppers or 2 yellow bell peppers, coarsely chopped
3 ripe tomatoes, chopped
3 garlic cloves, crushed with a press
1/2 teaspoon fennel seeds
salt and pepper, to taste
sliced basil leaves ( to garnish)
Directions:
In a 5-quart saucepot, heat oil over medium-high heat. Add onion; cook until tender and lightly browned.
Add water, zucchini, peppers, tomatoes, garlic, fennel seeds, salt and pepper to taste, heat to boiling.
Reduce heat to medium; cook, uncovered, 20 minutes or until tender.
Remove 4 cups of soup from saucepot.
In blender, with center part of cover removed to allow steam to escape, blend the 4 cups of soup, in small batches, until pureed.
Return pureed soup to saucepot.
Reheat soup to serve hot, or refrigerate to serve cold later.
Garnish with basil leaves.
Servings: 6
Time preparation: 30 min.
Time total: 30 min.