Splash of Olive Oil
1 Large Zucchini
2 Cloves of Garlic, minced
1 cup Chicken Broth
1 cup Water
Salt & Pepper to Taste
Roughly chop zucchini. Heat oil in a pot. Toss in veg and sauté until lightly brown here and there. Add garlic and cook for a minute. Pour in broth and water. Bring to a boil then reduce to a simmer. Cook until zucchini is fork tender.
With a slotted spoon strain out the veg (keep the broth in the pot). Dump the cooked veg into a blender. With the lid ajar so that heat may escape, blitz until smooth. Pour back into the broth. Stir until combined and taste. If it needs it, add salt and pepper. Serves 2 as a main course or 3-4 as an appetizer.
Come summer, this soup is as lovely cold as it is hot. If you must add a little umpff, crumble a bit of feta ontop!