Chilled Summer Soup

Got zucchini? Here's another delicious way to make the most of your garden bounty.

• Ready In: 3 hrs 30 mins
• Serves: 4

Ingredients

• 2  small leeks, sliced
• 2  tablespoons olive oil
• 1 1⁄2 lbs zucchini, sliced
• 3  cups  homemade chicken stock
• 1  cup half-and-half
• 8  ounces sour cream
• 1⁄2 teaspoon salt
• 1⁄3 cup dill, chopped

Directions

1. Over medium heat, cook the leeks in the oil until tender.
2. Add the sliced zucchini and broth; bring to a boil, then reduce heat to low, cover and simmer 8-10 minutes until both veggies are tender.
3. Remove from heat and let cool slightly.
4. Process the soup mixture in a blender or with a stick blender until smooth.
5. Stir in half and half and next 3 ingredients.
6. Chill the soup at least 3 hours.
7. Optional: Garnish with a small dollop of sour cream and some dill sprigs.