More of my Edible Art - Chilled Zucchini Soup!

September is here and what do we finally get? A heat wave! This time of year there is an abundance of zucchini (how many ways can you serve it?) So I decided since my husband was home for lunch today that we would have Chilled Zucchine soup. I made the base last night and then assembled it just before serving. Add some crusty bread or buns and some old Cheddar cheese on the side and yummmmmm!

Chilled Zucchini and Dill Soup

4 cups coursley shredded zucchini (do not peel)

2 cups chicken broth (you can use vegetable broth if you prefer)

2 tbsp dillweed (chopped fresh)

1/2 tsp salt

1 cup sour cream

Put zuchinni, broth, dill and salt in saucepan over medium heat. Bring to boil then reduce heat and simmer 10 minutes. Cool slightly then put in the fridge for 2 hours or overnight. Just before serving put sour cream in a small bowl. Add 1 cup of soup and whisk till smooth. Pour this into the rest of the soup and whisk. Ladle into soup bowls (4 servings) top with a dollop of sour cream, garnish with more dillweed and serve immediately. Perfect for a hot summer day :)