Preparation:
Water-saute the onion over medium-high heat until the onions just begin to turn soft, about 5 minutes. Add the garlic and cook for 2 more minutes.
Place all ingredients (including juice from canned tomatoes) in a soup pot or crockpot/slow cooker, bring to a boil, and simmer until the zucchini is tender, about 2 hours. Add sugar if necessary to cut the acidity, and serve warm, or chill and serve cold a la gazpacho. This soup is much better after a night or two in the fridge to allow the strong flavors to completely marry.
VARIATION: Instead of basil as the main herb, use about half the amount of dill weed. If you try this variation, consider increasing the amount of balsamic vinegar.
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