Loi Palmer, February 2008 MMCW website
3 slices bacon, 1 medium chopped onion, 1 clove minced garlic, 4 medium zucchini cut into 1/2 inch slices, 1 can beef consomme’, 2 1/2 cups water, 1 teaspoon salt, 4 tablespoons fresh parsley, 1 teaspoon fresh basil leaves, 1 teaspoon pepper, grated Parmesan cheese.
Cut bacon in small pieces; brown in large skillet. Set bacon aside. Pour off all but 1 tablespoon bacon drippings. Stir onion and garlic in drippings and cook until onion is tender. Add remaining ingredients except cheese. Bring to a boil, then simmer, uncovered, until zucchini is tender, about 20 minutes. Pour soup into blender, about 2 cups at a time. Cover, blend on low speed until liquefied, then high until smooth.
Serve hot or cold with Parmesan cheese and bacon on top.