Soup and summer do go together
when you serve this chilled vegetable soup, made creamy with
the addition of cottage cheese.
Chilled Zucchini
Soup
3 1/2 cups chicken broth
8 cups peeled sliced zucchini
1 onion, chopped
1 clove garlic, crushed
1 teaspoon crushed dried basil
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1/2 cup milk
1/2 cup cottage cheese
- Combine chicken broth, zucchini, onion,
garlic, basil, salt and hot pepper sauce in a large stockpot
and simmer for 15 minutes or until vegetables are tender. Remove
from heat and let cool.
- Pour soup into a blender or food processor
with milk and cottage cheese; process until smooth. Refrigerate
until ready to serve.
Makes 8 servings.
