- 2 cups chopped zucchini
- 1 cup water
- 1/2 cup tomato juice
- 1 tablespoon
- 1 bouillon cube
- 1 teaspoon basil
- 8 ounces cream cheese
- In a saucepan combine zucchini, water, tomato juice, onion, bouillon cube and
basil. Cover; simmer for 20 minutes.
- Pour into blender container. Add cream cheese cut into cubes. Process until smooth.
- Return to saucepan to heat thoroughly to serve hot.
- Alternately, chill thoroughly
to serve as a cold soup.
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