1 tablespoon butter
1 tablespoon olive oil
1 medium onion
2 cloves garlic, crushed
6 medium zucchini, finely chopped
3 cups water
2 chicken stock cubes, crumbled
1 teaspoon splenda
1 tablespoon lemon juice
1/3 cup chopped fresh basil

Heat the butter and oil in a medium saucepan, add the onion and garlic, sir over a medium heat for about 2 minutes or until the onion is soft.

Stir in all the other ingredients-except the basil- bring to the boil, reduce to a simmer and cook uncovered for about 20 minutes or until the zucchini is tender.

Stir in the basil.

Blend or process the mixture until smooth.

Return to the pan and reheat.

Serve topped with sour cream, paprika, and extra basil leaves if you wish.