“From EatingWell, August/September 2005 A good soup for a hot summer night when you have a zucchini glut. Be sure to increase seasoning if serving cold.”
READY IN:
20mins
SERVES:
4
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.
  2. Cover and refrigerate for up to 3 days. Serve chilled or reheat.

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