Date: Mon, 30 Aug 93 10:30:18 EDT
From: firstname.lastname@example.org (Aiko Pinkoski)
(based on a recipe from Good Food Gourmet)
Cold Zucchini & Potato soup. serves about 2.
Cook 1 chopped small onion in veg. broth or water. Add 1 more cup broth or
water, about 1/2c. grated zucchini, 4 baby potatoes (or about 1 c.) (sliced
thin--I left peel on, they are organic though), 1 tbsp white wine vinegar
(or to taste), a bit of tarragon (again to taste--1/4 tsp or so?), simmer
covered til potatoes are soft. Blend everything and chill.
Became pretty thick soup when cold, so you might want to add more broth.
I had splashed in too much vinegar so I thinned the soup with skim milk
before serving and it came out great. Recommended if you like tarragon.