I read the previous reviews, and so didn't have high hopes for this recipe. But we are so flush with tomatoes and zucchini right now that I thought it was worth a go. I'm so glad I did! I think this recipe is terrific! I love the dill and the taragon, both of which become very subtle after simmering. I made few changes to the recipe. I peeled and seeded our torpedo-sized zucchini. I didn't use roma tomatoes, just some that my husband had recently harvested. I used only 1/2 a cup of water. Next time I might reduce the sugar a bit, but that's the only change that I think I'd make. And the good news is that there's plenty of leftovers, so I'll freeze half for a cold fall evening. We had the soup with some crunchy bread and had what I thought was a perfect meal. My three-year-ld thought so, too.

Reviewed On: Sep. 19, 2008