Chilled Zucchini-Yogurt Soup With Fresh Mint

From the NY Times. Here for safekeeping.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  lbs zucchini, sliced
• 2  cups water
• 1 1⁄2 teaspoons salt
• 3  cups plain low-fat yogurt
• 3  tablespoons mint, finely chopped
•  fresh ground pepper
• 2  tablespoons fresh lemon juice
• 1  garlic clove, pressed (optional)

• For garnish

• 1  small zucchini, sliced paper-thin
• 4  mint leaves, cut in thin slivers

Directions

1. Pour the water into a saucepan fitted with a steamer and bring to a boil. Place the zucchini in the steamer, set over the boiling water, cover and steam for 15 minutes. Remove from the heat, and allow to cool for about five minutes. Do not drain the steaming water.
2. Place half the zucchini in a food processor fitted with the steel blade, add 3/4 teaspoon salt, and puree until smooth. Add half the steaming water, then pulse until smooth. Scrape into a bowl, and repeat with the remaining zucchini and steaming water and another 3/4 teaspoon salt. Scrape into the bowl with the first batch. Whisk in the yogurt, the chopped mint, pepper, lemon juice and (optional) garlic. Taste and adjust salt. Chill in the refrigerator or in an ice bath.
3. Pour the cold soup through a medium strainer into a bowl. In order to extract maximum flavor, use a rubber spatula to press the soup against the strainer and to scrape soup from the outside.
4. Toss the thinly sliced zucchini garnish with a generous pinch of salt, and place in a strainer set over a bowl or in the sink. Let sit for 15 minutes. The zucchini will soften. Rinse and pat dry. Ladle the soup into bowls and garnish with several slices of zucchini and a sprinkle of slivered mint leaves.