From the kitchen of One Perfect Bite...This recipe began life as an experiment designed to make a simple first course for a special lunch or dinner. A recipe I found in Eating Well magazine served as the base for the zucchini soup I wanted to make, but my first stab at making it was bland. Never one to waste food, I did a quick scan of the refrigerator to find something that might perk up the flavor of what was sitting in the pot. I pulled out some cheese and a lemon and incrementally began to add them to the soup, tasting as I went along. I think I finally got it right. At the very least, I can promise it is better than the undoctored version of the soup with which I started. I like this soup, but I am not crazy about it. I will make it again when zucchini is cheap and plentiful, but I will hold off until then. Here is the version of the recipe I used to make the soup.
