Diane WatkinsMake this Chilled Zucchini Soup ahead and allow it time to chill. This is just perfect for those hot summer days when the garden is in overdrive.
2 large zucchini, unpeeled and sliced
1 green pepper, finely chopped
½ cup finely chopped onions
3 cups chicken stock
1 cup sour cream
1 tablespoon parsley
½ teaspoon fresh chopped dill or ¼ teaspoon dry dill
salt and pepper to taste
Combine zucchini, green pepper, onion and chicken broth in a saucepan. Cover and simmer 20 minutes.
Strain vegetables and reserve stock.
In blender or food processor, put sour cream, parsley, dill and cooked vegetables. Add stock while blending.
Season with salt and pepper, chill.
Serve in a beautiful long stemmed champagne or martini glass, garnished with a dab of sour cream.
