Ingredients

2 quarts zucchini, cut in 1/4-inch cubes
1 medium yellow onion, chopped
3 cloves garlic, halved
1 cup coarsely chopped cilantro
1/4 cup virgin olive oil
2 teaspoons ground oregano
3 teaspoons ground cumin
2 lemons
Freshly ground white pepper
Salt to taste
1 quart plus one cup filtered water

Directions

Use a wide heavy saute pan or deep skillet; 3 inches by 12 inches works well.

Pour olive oil into pan. Place on medium heat. Add garlic, onions, zucchini and cilantro, along with spices and condiments. Saute approximately 20-30 minutes, turning occasionally.

The most important part of the preparation is to get the veggies to give up their juices and get to the point just before they caramelize or start to brown. Use medium heat. Stir the veggies often and look for the point when the juices stop running and you notice the oil separating from the liquid. Next add enough water to cover the veggies and simmer for 5 minutes, adding water if needed.

Let cool and then blend on high speed until totally smooth. You may have to add additional water to get convection. The consistency should be like a milkshake. Check for salt and add lemon juice to taste. Chill thoroughly before serving. Serve the soup with frozen bowls from the freezer.

Optional: Garnish with a swirl of softened sour cream and whole cilantro leaves.