Serves:

Ingredients:

1 T Butter or margarine
1/2 c Sliced onion
2 c Chicken broth
2 c Diced unpeeled zucchini
1/2 c Watercress leaves, washed
1/2 c Peeled and chopped potato
3 Parsley sprigs
1/2 ts Tabasco pepper sauce
Plain yogurt or sour cream

Method:

In a medium saucepan, melt the butter and saute the onion until tender, about 2 minutes.
Add the broth, zucchini, watercress, potato, parsley, and Tabasco sauce, and stir well.
Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes, until the potato is soft.
Cool.
Puree the soup in two batches in a blender or food processor.
Chill.
Serve with yogurt or sour cream.
This is a wonderful zucchini that gives welcome relief to hot and humid Louisiana summers.
It's a velvety-smooth soup with no cream, so it's easy on the calories, but tastes like an indulgence.
1993 MC ILHENNY, Paul with Barbara HUNTER The Tabasco Cookbook Clarkson Potter/Publishers New York, New York MM Format by John Hartman Indianapolis, IN