“What will I do with all this zucchini?”

Prepared by Tammy Collins, Mike Fields, Bethany Chien, Cheryl Johnson, and Rosemary Richardson for the first “Garden Soup Night” at the Unitarian Universalist Church on May 8, 2012.

Ingredients for 40 people: 10 tablespoon extra-virgin olive oil; 20 cloves garlic, minced; 10 small onion, diced; 10 tablespoon lemon juice; 40 cups peeled, seeded and thinly sliced cucumbers, divided; 15 cups vegetable broth, or reduced-sodium chicken broth; 5 teaspoon salt; 2 ½ teaspoon freshly ground pepper; 10 Pinches of cayenne pepper; 10 avocados, diced; 2 ½ cup chopped fresh parsley, plus more for garnish; 5 cup low-fat plain yogurt