Zucchini Soup - cooking recipe

Ingredients

4 medium-size zucchini, sliced
10 oz. can Swanson's chicken broth
1 inch jalapeno cheese (Velveeta), cut from end of block

Preparation

Cook zucchini in chicken broth until tender (10 to 12 minutes). In blender combine hot zucchini, broth and jalapeno cheese and blend until smooth.
According to your taste, either the mild or hot Mexican Velveeta cheese may be used.
This soup is equally good served hot or cold.
Makes 4 to 5 cups of soup.