Sarah's Vegetable Soup

I saw this recipe in a magazine a couple weeks ago and decided it would make a perfect summer meal. It is quick and easy to throw together and all the vegetables are at their prime during the summer months. You can make it ahead and serve it cold or serve it as soon as it is done cooking, warm.
To give it some thickness, you puree part of the soup and leave some of the vegetables whole.
I really like easy meals in the summer when it is hot and tend to make lots of soups and salads. I will definitely be making this again this summer and hope you will do the same!

Sarah's Vegetable Soup from Good Housekeeping Magazine

Ingredients
2 tablespoon(s) olive oil
3 clove(s) garlic, crushed with press
2 cup(s) water
3 large (12 ounces each) ripe tomatoes, coarsely chopped
3 medium (8 ounces each) zucchini and/or yellow summer squash, coarsely chopped
1 medium red or yellow pepper, coarsely chopped
1 pinch(s) crushed red pepper
1 1/2 teaspoon(s) salt
1 sprig(s) (large) fresh basil
Additional basil leaves, for garnish
Directions
In 5-quart saucepot, heat oil on medium. Add garlic; cook 1 minute, stirring. Add water, tomatoes, zucchini, red or yellow pepper, crushed red pepper, 1 1/2 teaspoons salt, and basil sprig; heat to boiling on high, stirring often. Reduce heat to medium; cook, uncovered, 10 minutes or until vegetables are tender.
Discard basil sprig. Transfer 3 cups soup to blender. With center part of cover removed to allow steam to escape, blend the 3 cups soup until pureed. Return soup to saucepot; heat through if serving warm. Garnish with basil leaves to serve. Makes 8 cups.

Coming Next- Spiced Pumpkin Biscuits