Lemon Mint Zucchini Soup

1. 1

   Cook zucchini in water, broth, mint, savory and soy sauce about 4 minutes.

2. 2

   Put solids with a little liquid into processor. Puree then strain into saucepan.

3. 3

   Add wine, lemon juice and rest of cooking liquid.

4. 4

   Taste; add bouillon cubes if needed.

5. 5

   If too thin, thicken with 1 to 3 tablespoons cornstarch, moistened with 1 to 3 tablespoons water.

6. 6

   Serves 4.

7. 7

   Serve warm or cold with a dollop of sour cream or yogurt.

No additional tips available.