Tomato - Zucchini Soup 

1	large onion -- chopped 
3	clove garlic -- minced 
1 Tbs.	Butter or oil for sauteing	
2	med zucchini -- quartered and sliced 1 1/2" long
5      Large tomatoes, wedged 
2 1/2 c 	water 
9 leaves 	basil, sliced
2 tsp. 	salt 
1/8 tsp. 	pepper 
1/8 tsp. 	cayenne pepper
15	fennel seeds
1/8 tsp.	Citric acid as need to adjust sourness


 Saute onion and garlic. Add  water zucchini and tomatoes.  Bring to boil, then reduce to simmer and cook for 15 min. Puree. Add and adjust basil and seasonings as needed.  (Adding the fennel seeds after pureeing makes them stand out as accents better).  Serve hot or cold. Top with basil leaves or sour cream or Parmesan cheese as desired.

Tomato - Zucchini Soup 

2	large onion -- chopped 
4	clove garlic -- minced 
1 Tbs.	Butter or oil for sauteing	
2	med zucchini --  quartered and sliced 1 1/2" long
5      Large tomatoes, wedged 
2 1/2 c 	water 
9 leaves 	basil, sliced
2 tsp. 	salt 
3/8 tsp. 	pepper 
1/4 tsp. 	cayenne pepper
15	fennel seeds
1.5 tsp.	Citric acid as need to adjust sourness


 Saute onion and garlic. Add  water zucchini and tomatoes.  Bring to boil, then reduce to simmer and cook for 15 min. Puree. Add and adjust basil and seasonings as needed.  (Adding the fennel seeds after pureeing makes them stand out as accents better).  Serve hot or cold. Top with basil leaves or sour cream or Parmesan cheese as desired.