Chilled Zucchini Soup

1. 1

   Place zucchini, onion, thyme, parsley and bay leaf in a medium saucepan with 1 cup chicken stock.

2. 2

   Bring to boil.

3. 3

   Simmer until squash is tender (about 10 minutes).

4. 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. 5

   Add remaining chicken stock and the rest of the ingredients.

6. 6

   Stir to blend.

7. 7

   Chill for at least 1 hour.

8. 8

   Serve this soup with cold chicken and a light salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.