Zucchini Soup

This recipe uses lots of zucchini,
it cooks up quickly and it keeps
for at least a week in the fridge.
I like it just as well chilled as hot.

Ingredients:
4 tablespoons olive oil
1 onion, finely chopped
1/2 jalapeno chile, chopped
3 chopped garlic cloves
2 pounds chopped zucchini
1 1/2 cups chopped day-old bread
3 cups chicken broth
1 cup water
1/2 cup fresh mint leaves, chopped
1/2 cup fresh cilantro, chopped
2 teaspoons lemon juice
Salt to taste
Pepper to taste

Directions:
Heat the olive oil in a large
soup pot over medium-high heat.
Add the onion and jalapeno chile
and sauté for 4-5 minutes until the
onions are translucent, but not browned.
Add the garlic and zucchini
and sauté for another 3-4 minutes,
stirring often. Sprinkle with salt.
Add the bread, broth, and water,
and bring to a simmer.
Reduce heat and simmer 20 minutes.
Remove from heat.
Add the mint and cilantro.
Purée in a blender or
food processor until smooth,
working in batches if necessary.
Or use an immersion blender.
Return the soup to the pot.
Add the lemon juice, and salt,
and pepper to taste.
Garnish with lemon wedges
and sprigs of mint or cilantro.