Cold Zucchini Soup

Source: Packer Palate Cookbook, The Packer Collegiate Institute, Brooklyn, NY

2 tablespoons butter
4 leeks, white part only, carefully cut into disks
2 large or 4 small zucchini, washed and chopped
2 quarts chicken broth
1 tablespoon red wine vinegar
1 bunch fresh dill, chopped
salt and pepper to taste
sour cream or plain yogurt

In soup pot, saute leeks and zucchini in butter over medium to high heat for 5 minutes or until vegetables begin to soften. Season with salt and pepper, add broth, vinegar, and dill. Bring to boil, lower heat and simmer until tender.

Remove from heat and allow to cool. Blend in batches in blender or food processor until smooth. Chill overnight.

Serve with sour cream or plain yogurt on the side.

4 servings