Cold Zucchini Soup
  • 3 large zucchini, sliced
  • 1 cup onion, chopped
  • 1 green pepper, chopped
  • 2 cups chicken broth
  • 3/4 tsp. fresh rosemary
  • 2 tbsp. fresh basil, chopped
  • 1/4 cup scallions, chopped
  • 2 cups milk
  • 1 cup plain yogurt (or sour cream)
  • salt and pepper
  • 1 lime, for garnish
  1. Place zucchini, onion, broth, and epper in a large saucepan and bring to a boil over medium heat. Cook until squash is tender. Cool slightly and blend until smooth in a food processor. Return to pan and blend in herbs, scallions, milk, yogurt, salt and pepper. Chill until ready to serve, garnish with slices of lime.