Ingredients:

• 2 cups grated zucchini
• 2 cups water
• 1 tablespoon dried minced onion
• 2 chicken bouillon cubes
• Grated pepper
• 1 teaspoon garlic powder
• 1 teaspoon dillweed
• 1/2 teaspoon nutmeg
• 1(13-ounce) evaporated milk
• 1/2 cup water
• 2 tablespoons cornstarch

What to do

1. In a 2-quart casserole combine zucchini, water, onion, bouillon cubes, pepper, garlic powder, dillweed, and nutmeg.
2. Microwave for 8 minutes on HIGH.
3. Puree in blender. Pour back into bowl.
4. In a small dish combine the com starch with the 1/2 cup water: mix well.
5. Pour into the puree, add the can of milk, and microwave the entire mixture until thick, for 5-8 minutes on HIGH.
6. Refrigerate to cool. Serve as a cold soup with garish of paprika and parsley.