Light. Healthy. Refreshing hot or cold.
Puree 3 chopped zucchini,
3 cups chicken stock,
3 cloves garlic,
and generous sprigs of your favorite herbs:
I suggest tarragon, chives, & thyme.
I recommend pureeing this in two batches.
Pour into saucepan and cook till bubbling. Add salt and pepper.
Serve, topped with grated parmesan cheese. If you're not calorie-conscious, add a swizzle of heavy cream.
Serves 4. Any leftovers can be enjoyed chilled tomorrow.
adapted from the Eating Well Diet Cookbook