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Zucchini Soup

1 pound small zucchini -- cleaned & thinly sliced
1 tablespoon margarine
2 tablespoons onion -- chopped finely
1 clove garlic -- crushed
2 tablespoons water
1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 cup skin milk
1 3/4 cups chicken broth

Set aside a few slices of zucchini for garnish. Heat margarine in a heavy, deep skillet. Add onion, garlic, remaining zucchini, and water. Cover and simmer gently for 10 minutes; stir with a wooden spoon while cooking. Remove from heat; add all remaining ingredients and mix well.

Turn into blender of food processor fitted with steel blade and blend for 30 seconds. Serve hot or well chilled. Garnish each bowl with thin slices of zucchini.

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