Instructions: Cover and microwave courgette, onion, and margarine in 2-Qt casserole on high (100%), until vegetables are tender, 9 to 11 minutes. Place soup, 1 cup of the water and the courgette mixture in blender container. Cover and blend on medium-high speed until smooth, about 1 minute. Return mixture to casserole. Stir in remaining 1 cup of water, the salt, basil and pepper.

Cover and microwave on high (100%) until hot and bubbly, 8 to 10 minutes.

(Can be refrigerated and served cold.)

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