Recipe - Chilled Zucchini-Basil Soup

1 lg Zucchini; cut in chunks, (2
cups)
1 md Onion; cut or sliced up
1 Stalk celery with leaves;
cut or sliced up
1 small Garlic clove
1 teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon Minute tapioca
1 cn (13 Three fourths oz.) chicken broth
One half cup Water
One half cup Half & Half milk

Notes: By Janet Galasso, Lehighton. The Times News, PA

Combine all ingredients except Half & Half in large saucepan and let stand
5 minutes. Cook and stir until mixture comes to a full boil. Reduce heat
and cook for 10 minutes, stirring occasionally. Ladle into electric blender
container and blend until smooth. Stir in Half & Half. Chill. Makes 45
servings.

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998