Yet another tasty use for the perennial garden veggie, zucchini...with smoked bacon and cheddar cheese, this soup is sure to please.

Cheese Zucchini Soup

4 slices bacon
1/2 cup finely-chopped onion
1/4 cup chopped green pepper
2 1/2 cups sliced zucchini
1 tablespoon chopped pimento
1 cup water
1 1/2 teaspoons salt - divided use
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon pepper
2 1/2 cups milk
1/2 teaspoon Worcestershire sauce
1 cup (4 ounces) shredded Wisconsin Cheddar cheese

1. In large skillet, cook bacon until crisp. Drain, crumble and set aside for garnish.
2. Sauté onion and green pepper in bacon fat until tender.
3. Add zucchini, pimento, water and 1/2 teaspoon salt. Cover and bring to a boil. Turn down heat and simmer about 5 minutes, or until zucchini is tender.
4. Meanwhile, prepare cheese soup base: Melt butter in 3 quart saucepan. Blend in flour, 1 teaspoon salt and pepper. Remove from heat; stir in milk and Worcestershire sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat.
5. Gradually add cheese, stirring constantly until melted.
6. Add vegetables with liquid to soup base. Heat to serving temperature.
7. Garnish with crumbled bacon.

Makes 4 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.