Name: Chilled Zucchini Soup
Cook time: 20 min
Total time: 40 min
Yield: Makes 6 servings
Ingredients: 1/4 lb shallots, thinly sliced crosswise (1 cup); 2 tablespoons extra-virgin olive oil; 1 1/2 lb zucchini (3 to 4 medium), peeled and halved lengthwise, then cut crosswise into 1/8-inch-thick slices; 2 (2- by 1 1/2-inch) strips fresh lemon zest; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 3/4 cups reduced-sodium chicken broth (14 fl oz); 1 3/4 cups water; 1 cup loosely packed fresh flat-leaf parsley leaves; 1 tablespoon finely chopped fresh dill; 1/2 cup well-shaken buttermilk or plain yogurt; Garnish: thinly sliced or torn zucchini blossoms

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Chilled Zucchini SoupMikkel Vang

This creamy chilled soup will make you hope for an abundance of zucchini in your garden this year. Thin-sliced zucchini blossoms, available at produce markets and specialty foods shops, add a beautiful hint of color while lending texture to the soup's smoothness.

Cooks' note:

Soup (with buttermilk or yogurt) can be made 1 day ahead and chilled, covered. (If making soup ahead, cooling in ice bath is not necessary.) Stir well before serving.

Recipe notes

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