Chilled Zucchini Soup

• 2 medium size zucchinis, cut in 2-inch pieces (3 c.)
• 1/2 c. onion, chopped
• 1 sprig fresh thyme or 1 tsp. dried
• 1 sprig fresh parsley
• 1 bay leaf
• 3 c. homemade chicken stock
• 1 Tbsp. lemon juice
• 1/4 tsp. white pepper
• 1 c. plain yogurt

1. Place zucchini, onion, thyme, parsley and bay leaf in a medium saucepan with 1 cup chicken stock.
2. Bring to boil.
3. Simmer until squash is tender (about 10 minutes).
4. Remove bay leaf and parsley and puree mixture in a blender until of a uniform consistency. Strain the puree by pressing through a strainer with the back of a spoon.
5. Add remaining chicken stock and the rest of the ingredients.
6. Stir to blend.
7. Chill for at least 1 hour.
8. Serve this soup with cold chicken and a light salad.
9. Makes 1 quart (4 servings).

zucchinis, onion, thyme, parsley, bay leaf, chicken, lemon juice, white pepper, plain yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=445899 (may not work)