Instructions: 1. Heat olive oil in a large skillet over medium heat. When pan is hot, add onion, and cook for about 2 minutes, until onion is softened but not brown. Add garlic, oregano, squash and zucchini, and continue cooking until garlic just begins to brown. Add tomatoes, and cook for a few minutes, until well-heated.

2. Add V-8 juice, cream and basil, and simmer soup until the flavors are well mingled, about 10 minutes. Add salt and pepper to taste.

Makes 4 servings

Note: As a variation, you could omit the squash and zucchini, and puree all the ingredients to create a tomato-basil bisque. You could then top the bisque with crumbled blue cheese or roasted garlic.

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