Ingredients:
3 tablespoons olive oil
1 small onion, diced
4 garlic cloves, minced
4 cups broth
3.5 pounds zucchini, thinly sliced
1 teaspoon dried oregano
1 teaspoon salt
Method:
In a large pot on medium heat sauté the onion in olive oil until soft. Add the garlic and sauté for 5 more minutes.
Add the broth and bring to a boil.
Add zucchini, oregano and salt and cook covered for 30 minutes.
Turn off the heat and allow the soup to cool significantly.
Grind the soup in a blender or food processor.
Serve after several hours.
