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. This worked out quite well; think of it as a gazpacho-like soup that can be served hot or cold. I think next time I'm going to add about 2 or 3 cups of corn to this. The flavor, texture, color, and sweetness should all work perfectly: Serving Ideas : Entree: serve hot w/crusty bread. Appetizer: serve cold.

Nutritional Information:

182 Calories (kcal); 2g Total Fat; (6% calories from fat); 9g Protein; 40g Carbohydrate; 0mg Cholesterol; 1395mg Sodium