1 large onion chopped
2 Tbs butter or margarine
2 chicken bouillon cubes
2 cups boiling water
4 cups diced zucchini
1/2 tsp salt
1/8 tsp each garlic powder and celery salt
Dash of pepper
1/4 cup parsley leaves

In saucepan sauté onion in butter until tender. Add remaining ingredients except parsley. Cook over medium heat about 5 min. or until zucchini is tender. To puree the soup, carefully pour into blender (do not fill the blender more than 1/2 full), add parsley and puree at high speed. Hint: I let the soup cool before blending so as not to risk overfilling the blender jar and having hot soup fly all over the kitchen. Serve soup hot or chilled.

Garnish hot soup with grated cheese or sliced cooked sausage. Garnish cold soup with sour cream, plain yogurt or thinly sliced stuffed green olives.

Makes 4 to 6 servings.

For a lower-fat version, omit the butter or margarine and sauté the onion in light olive oil or broth.