South of The Border Zucchini Soup

1/4 Cup Watkins Garlic & Parsley Grapeseed Oil
1 Bunch of Scallions, end trimmed and use both White & Green Parts, chopped
1/2 Red Onion, chopped
2 Tbsp. Watkins Cumin
3 Large Zucchini Ends, trimmed and quartered
1 Small White Potato, peeled and diced
6 Cups of Water
6 teas. Watkins Chicken Soup Base
Salt & Watkins Pepper to taste
1/2 Cup Shredded Low-Fat Cheddar Cheese for garnish
1/2 Cup Shredded Low-Fat Monterey Jack Cheese for garnish 

Heat oil in large sauce pan over high heat.  Add scallions, onion and cumin and cook, stirring for 3 minutes.  Add the zucchini, potato, water and chicken soup base.  Bring to a boil, and lower heat and simmer for 30 minutes.  Puree the hot soup in blender in small batches.  Pour soup back into pot and reheat.  Season with salt and pepper and serve garnished with cheeses.

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