Cold Zucchini Soup

(proportions are approximate)
• 2 lb zucchini (4 large zucchini), in large slices
• 1 onion, chopped
• 1 handful dill or mint
• olive oil
• 4 cups chicken broth
• 4 tablespoons wine vinegar
• salt and black pepper, to taste
• lemon or lime juice
• Greek yogurt or sour cream

Saute onion in oil until soft (not brown); add zucchini and saute until soft. Add dill, broth, and vinegar and simmer for ~1 hour.

Remove from heat and blend until mostly but not completely smooth.

Add salt, pepper, lemon juice to taste. Chill.

Serve cold, garnished with a dollop of yogurt and sprigs of fresh herbs.

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