Active Time

　　20 min

　　Total Time

　　40 min

　　This creamy chilled soup will make you hope for an abundance of zucchini in your garden this year. Thin-sliced zucchini blossoms, available at produce markets and specialty foods shops, add a beautiful hint of color while lending texture to the soup's smoothness.

　　

Ingredients

Makes 6 servings

　　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

　　

Step 1

Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.

　　

Step 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.

　　

Step 3

Purée 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.

　　

Step 4

Stir in buttermilk and season with salt.

　　Cooks' note:

　　Soup (with buttermilk or yogurt) can be made 1 day ahead and chilled, covered. (If making soup ahead, cooling in ice bath is not necessary.) Stir well before serving.