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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