Cold Zucchini Soup
Cold soups make a refreshing change on a warm day.
3 medium zucchini
1 cup (250 ml) low-sodium chicken broth
1 cup (250 ml) water
½ teaspoon dill weed
⅛ teaspoon garlic powder
1 cup (230 g) plain nonfat yogurt
1 cup (250 ml) evaporated skimmed milk
Raw zucchini or 2 tablespoons chopped pimiento, for garnish
2 tablespoons chopped fresh parsley, for garnish
Sprinkle of paprika
Salt and black pepper to taste
Wash zucchini and cut into ¼-inch-thick (6-mm-thick) slices. Place zucchini, broth, water, dill weed and garlic powder in a 2-quart (2-liter) nonstick saucepan. Bring to a boil, reduce heat, and simmer 5 minutes or until zucchini is tender. Remove from heat and cool. Pour mixture into a blender or food processor. Add yogurt and evaporated milk and puree. Refrigerate several hours. Serve cold with garnish of fresh zucchini slices or pimiento, parsley and a sprinkle of paprika. Season with salt and pepper.