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For those rainy summer nights, we've got a hot, healthy soup that can be enjoyed on the balcony or under a blanket
Zucchinis and tomatoes go together beautifully in a healthy soup
Recently graced with a pile of zucchinis from the garden, plus tomatoes from the greenhouse – plum, ‘Tigerella’ and more – along with freshly harvested basil and garlic, I wanted a fast but tasty meal that would pull all these treats together. Being as it was one of those chillier summer days that seem so common lately, I thought a light summer soup would be welcome.
And it was. This is a very fresh soup – not heavy or wintery – inspired by a recipe I found years ago in The Canadian Living Cooking Collection, but which I have since adapted several times.
As this soup works well as leftovers the next day (but does not freeze well, so don’t bother trying that), I like to make a good-sized pot of it. Of course, you can halve or quarter this recipe and I admit to being flexible about amounts when I cook, depending on what I have on hand, so don’t feel you need to be exacting to the last millimetre.
The key to this soup though, is to not skimp on the basil or garlic (and, yes, we really do add eight big cloves!). Once you gather your ingredients, this is a healthy and delicious meal made in about 20 minutes: