(adapted from The New Book of Soups)
Makes 5 lunch-size portions
2 bacon strips, minced
1 1/4 cups diced onions
1 garlic clove, minced
4 cups diced zucchini (about 2 medium zucchini)
3 cups chicken broth
1/2 cup chopped tomatoes (recipe recommends plum but I used Campari tomatoes)
1/4 cup tomato puree
2 tablespoons sherry vinegar (recipe recommends cider but I prefer sherry)
1 tablespoon minced fresh basil (plus more for garnish if desired)
salt and pepper to taste
Saute the bacon in a soup pot over medium heat until crisp, 5 to 7 minutes.
Add the onions and garlic, and cook, stirring frequently, until onions start to brown, 8 to 10 minutes.
Add the zucchini, cover, and cook until translucent, about 5 to 7 minutes.
Add chicken broth, tomatoes, tomato puree, and sherry vinegar. Bring to a simmer, and cook for about 15 to 20 minutes, until veggies are tender and flavor has developed.
Add the basil and season to taste with salt and pepper.
Serve with cheddar rusks or your favorite bread or toast. Even crackers would be nice.