| 1 | In a large saucepan cook the onion in the oil over medium low heat stirring until softened. |
| 2 | Add zucchini and salt and pepper to taste. |
| 3 | Cook covered, stirring occasionally for 4 minutes. |
| 4 | Add broth and 1 ?c. water and simmer covered for 10 minutes or until zucchini is tender. |
| 5 | Remove pan from heat and add corriander and let cool. |
| 6 | Puree in processor in batches, transferring to bowl. |
| 7 | Add lemon and salt and papper to taste. |
| 8 | Serve room temperature or chilled. |
| 9 | 4 cups or 4 servings. |
| 10 | recipe by : gourmet magazine - 6/90` |
