| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups | 4 | Cups | |
INGREDIENTS
| 2 | c | Chicken broth |
| 3 | Zucchini, sliced | |
| 2 | Onions, chopped | |
| 1 | T | Minced fresh basil |
| OR | ||
| 1 | Dried basil | |
| 1 | Garlic clove, sliced | |
| 1/2 | c | HELLMANN'S or BEST FOODS |
| Real Light or | ||
| Cholesterol | ||
| Free Reduced Calorie | ||
| Mayonnaise | ||
| 2 | T | Lemon juice |
| 1/8 | t | Hot pepper sauce |
INSTRUCTIONS
In 3-quart saucepan combine chicken broth, zucchini, onions, basil and garlic. Bring to boil over high heat. Reduce heat to low; cover and simmer 10 minutes or until zucchini is tender. Cool. In blender or food processor container place zucchini mixture, half at a time. Process until smooth. Pour into large bowl. Stir in mayonnaise, lemon juice and hot pepper sauce until well blended. Cover; chill several hours or overnight. Makes about 4 cups.
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Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 391.2mg
Potassium: 785.4mg
Carbohydrates: 14.7g
Fiber: 5.4g
Sugar: 6.7g
Protein: 6.7g