Chilled Zucchini Soup - cooking recipe

Ingredients

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

Preparation

Place zucchini, onion, thyme, parsley and bay leaf in a medium saucepan with 1 cup chicken stock.
Bring to boil.
Simmer until squash is tender (about 10 minutes).
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.
Add remaining chicken stock and the rest of the ingredients.
Stir to blend.
Chill for at least 1 hour.
Serve this soup with cold chicken and a light salad.
Makes 1 quart (4 servings).