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Date: Mon, 30 Aug 93 10:30:18 EDT
From: epochsys!aiko@uunet.uu.net (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.
kwlacto lacto