---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ZUCCHINI SOUP (HESS)
  Categories: Diabetic, Soups, Side dish, Casseroles
       Yield: 4 servings
  
       1 lb Small zucchini; cleaned &
            -sliced thinly
       1 tb Margarine;
       2 tb Onion; chopped finely
       1    Clove garlic; crushed
       2 tb Water
     1/2 ts Curry powder;
     1/2 ts Salt
     1/2 c  Skin milk;
   1 3/4 c  Chicken broth;
  
   Set aside a few slices of zucchini for garnish.  Heat
   margarine in a heavy, deep skillet. Add onion, arlic,
   remaining zucchini, and water. Cover and simmer gently
   for 10 minutes; stir with a wooden spoon while cookin.
   Remove from heat; add all remaining ingredients and
   mix well. Turn into blender of food proccessor fitted
   with stell blad and blend for 30 seconds. Serve hot or
   well chilled.  Garnish each bowl with thin slices of
   zucchini.
   
   Food Exchanges per serving;  1 VEGETABLE EXCHANGES
   plus 1 FAT EXCHANGE
   
   CHO: 6g; PRO: 3g; FAT: 4g; CAL: 64 Low-sodium diets:
   Omit salt. Substitute unsalted chicken broth.
   
   Source: The Art of Cooking for the Diabetic by Mary
   Abbot Hess, R.D., M.S. and Katharine Middleton.
   
   Brought to you and yours via Nancy O'Brion and her
   Meal Master
  
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