| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
4 |
Cups |
INGREDIENTS
| 2 |
c |
Chicken broth |
| 3 |
md |
Zucchini, sliced |
| 2 |
md |
Onions, chopped |
| 1 |
tb |
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 |
tb |
Lemon juice |
| 1/8 |
ts |
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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