Instructions: Water-saute the onion over medium-high heat until the onions just begin to turn soft, about 5 minutes. Add the garlic and cook for 2 more minutes.

Place all ingredients (including juice from canned tomatoes) in a soup pot or crockpot/slow cooker, bring to a boil, and simmer until the zucchini is tender, about 2 hours. Add sugar if necessary to cut the acidity, and serve warm, or chill and serve cold a la gazpacho. This soup is much better after a night or two in the fridge to allow the strong flavors to completely marry.

VARIATION: Instead of basil as the main herb, use about half the amount of dill weed. If you try this variation, consider increasing the amount of balsamic vinegar.

This worked out quite well;
think of it as a gazpacho-like soup that can be served hot or cold.

I think next time Im going to add about 2 or 3 cups of corn to this. The flavor, texture, color, and sweetness should all work perfectly:
Serving Ideas : Entree: serve hot w/crusty bread. Appetizer: serve cold.

NOTES : Ajvar is a bright orange paste made from eggplant, garlic, and spices. The brand I use (Adriatic, imported from Slovenia) comes in
both mild and extra hot versions. I use the extra hot because it isnt
really very hot and in this soup it ends up imparting a very subtle
warmth. The orange of the ajvar and carrots, the red of the tomatoes, and the white and green of the zucchini make this a very colorful soup
somewhat akin to gazpacho.

The acidity and sharpness of the ajvar and canned tomatoes is offset
by the sweetness of the carrots and tomato paste. If the soup is too
sharp or acid, add a bit of sugar to mellow it.

MAKES 5 MAIN COURSE SERVINGS OR 12 APPETIZER SERVINGS

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