Zucchini Bisque

This recipe comes from "The Kraft Cookbook"

This delicate, creamy soup is equally appealing hot or cold

An excellent summer recipe, using garden-fresh zucchini.

2 cups chopped zucchini

1 cup water

1/2 cup tomato juice

1 tablespoon chopped onion

1 chicken bouillon cube

1/8 teaspoon basil

1 8-oz. pkg. Philadelphia brand cream cheese, cubed

In saucepan, combine ingredients, except cream cheese.

Cover, simmer for 20 minutes.

Pour into blender.

Add cream cheese; blend until smooth.

Return to saucepan; heat thoroughly.

6 1/2-cup servings.