Wash the zucchini and tomatoes and chop them into small pieces. Heat oil and salted butter together in a pan. When the oil is hot, add cumin and fennel seeds. Wait for a few minutes till these become darker (but not burnt).
Add the zucchini, tomatoes and the chillies. Sauté for just 5 min. Now add the balsamic vinegar. Cook for 3 min.
Add the marmalade and water and let the soup come to a boil: which takes about 10 min on a low flame. Mix-in the cream at the end. Check for the seasoning at the end, and add salt only after you tasted a little soup without it. Balsamic vinegar and butter already make the soup a bit salty, so always add the salt at the end.
Puree all the ingredients in a liquidiser and serve hot, sprinkled with freshly ground pepper and holy basil.