Chilled Zucchini Soup

• 1/4 lb shallots, thinly sliced crosswise (1 cup)
• 2 tablespoons extra-virgin olive oil
• 1 1/2 lb zucchini (3 to 4 medium), peeled and halved lengthwise, then cut crosswise into 1/8-inch-thick slices
• 2 (2- by 1 1/2-inch) strips fresh lemon zest
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
• 1 3/4 cups water
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 1 tablespoon finely chopped fresh dill
• 1/2 cup well-shaken buttermilk or plain yogurt
• Garnish: thinly sliced or torn zucchini blossoms

1. Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.
2. Add zucchini, zest, salt, and pepper and cook, stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes.
3. Puree zucchini mixture, including zest, along with parsley and dill in a blender (in 2 batches if necessary) until smooth (use caution when blending hot liquids). Transfer to a metal bowl, then set bowl into a larger bowl of ice and cold water (to quick-chill). Cool, stirring occasionally, about 20 minutes.
4. Stir in buttermilk and season with salt.

shallots, extravirgin olive oil, zucchini, lemon zest, salt, black pepper, chicken broth, water, parsley, fresh dill, wellshaken buttermilk, zucchini blossoms

Taken from www.epicurious.com/recipes/food/views/chilled-zucchini-soup-232301 (may not work)