Vogue Chilled Zucchini-Cumin Soup
1 teaspoon olive oil
1 large onion, chopped
1 ½ teaspoons ground cumin
1 ½ pounds zucchini, trimmed , cut into ¾ inch pieces
3 heaping tablespoons of VOGUE LOW SODIUM chicken base
2/3 cup chopped fresh basil
4 tablespoons plain nonfat yogurt

Blend mixture in blender or food processor till pink. Then pour into medium sized saucepan. Heat cold mixture slowly on low flame for about 5 minutes, stirring occasionally. Serve immediately. You may garnish with fresh parsley or cucumber wedges.