From the ArcaMax Publishing, Healthy Recipes Newsletter:
http://www.arcamax.com/news/healthyrecipes/s-382375-630250
This is one of the few soups that make the cut in summer. Serve it chilled to take the edge off a hot August night.
Servings: 4 servings, 1 1/4 cups each
Total Time: 20 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Carb, Low Sat Fat, Low Sodium, High Calcium, Heart Healthy, Diabetes Appropriate, Healthy Weight
Ingredients:
Herbed Zucchini Soup
3 cups reduced-sodium chicken broth
1 1/2 pounds zucchini (about 3 medium), cut into 1-inch pieces
1 tablespoon chopped fresh tarragon or dill or 1 teaspoon dried
3/4 cup shredded reduced-fat Cheddar cheese (3 ounces)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Steps:
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 (see Tip), 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.
Cover and refrigerate for up to 3 days. Serve chilled or reheat.
Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.