"From EatingWell, August/September 2005
A good soup for a hot summer night when you have a zucchini glut. Be sure to increase seasoning if serving cold."
reduced-sodium chicken broth
1 1/2 lbs
( about 3 medium)
1 tablespoon chopped fresh tarragon or 1 tablespoon
shredded reduced-fat cheddar cheese
( 3 ounces)
fresh ground pepper
Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.
Cover and refrigerate for up to 3 days. Serve chilled or reheat.