Step 1

Heat oil in large sauté pan.

Step 2

Add onions, garlic, zucchinis, and potato and sauté until soft, about 5 minutes.

Step 3

Add stock, dill, red wine vinegar and cornstarch dissolved in water and simmer for 30 minutes.

Step 4

When cool, use an immersion blender or a food processor to blend until smooth.

Step 5

Add wine, salt and pepper, bring to a boil and cook gently for 4 more minutes.

Step 6

Serve warm. Doubles and freezes well.