In a large pot, saute the onions in the margarine for 5-10 min until soft but not browned. Add in the zucchini, vinegar, stock and tarragon. Bring to a boil and stir in the Cream of Wheat. Lower the heat and simmer, partially covered, for about 25 min. Cool slightly, then blend in a blender. Season to taste with salt and pepper. Serve hot or cold, garnished with chopped parsley or a little sour cream.

Serve : 6

Ready in : 1 hour