Instructions: In a medium saucepan, melt the butter and saute the onion until tender, about 2 minutes. Add the broth, zucchini, watercress, potato, parsley, and Tabasco sauce, and stir well. Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes, until the potato is soft. Cool. Puree the soup in two batches in a blender or food processor. Chill. Serve with yogurt or sour cream.

This is a wonderful zucchini that gives welcome relief to hot and humid Louisiana summers. Its a velvety-smooth soup with no cream, so its easy on the calories, but tastes like an indulgence.

HUNTER

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.