Lo-Cal Zucchini Soup(Hot Or Cold) - cooking recipe

Ingredients

1 medium or 2 small onions
1/2 c. water
1 Tbsp. butter
2 c. sliced zucchini
3 Tbsp. fresh chopped parsley
1 beef bouillon cube
1/2 tsp. salt
1/2 tsp. dried basil

Preparation

Slice onion in butter and cook until glossy.
Add 1/2 cup water, sliced zucchini and chopped parsley.
Season with bouillon, salt and basil.
Cook over low heat for a few minutes until vegetables are soft.
Turn into blender and puree.
Add 1 cup skim or 1/2 percent milk and heat to serve or you can put in the refrigerator for an hour or two for cold soup.