Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2         cups          yellow onion -- diced
4         cloves        fresh garlic -- finely chopped
6         medium        zucchini -- chopped
44        ounces        chopped tomatoes -- 3 14.5 ounce cans
10        ounces        ajvar -- pref. "extra hot"
2         cups          carrots -- finely diced
8         ounces        tomato sauce
6         ounces        tomato paste
1/4       cup           tamari soy sauce -- to taste
2         tablespoons   balsamic vinegar
1                       handful fresh basil -- or 1 tbsp dried
                        other herbs as desired

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.