COLD ZUCCHINI SOUP

[marti]

[font=Arial, Helvetica, sans-serif]COLD ZUCCHINI SOUP[/font]
[font=Arial, Helvetica, sans-serif]1 3/4 lb. sliced zucchini[/font]
[font=Arial, Helvetica, sans-serif]1/2 c. chopped onion[/font]
[font=Arial, Helvetica, sans-serif]3 c. chicken stock[/font]
[font=Arial, Helvetica, sans-serif]1/4 c. yogurt[/font]
[font=Arial, Helvetica, sans-serif]1/4 c. sour cream[/font]
[font=Arial, Helvetica, sans-serif]1/2 tsp. grated gingerroot[/font]
[font=Arial, Helvetica, sans-serif]Salt, white pepper[/font]
[font=Arial, Helvetica, sans-serif]Chopped scallions[/font]
[font=Arial, Helvetica, sans-serif]Combine first 3 and cook 15 min. Drain, reserving stock. Puree vegetables. Add reserved stock. Stir in next 5. Chill 6-8 hours. Serve garnished with scallions.[/font]
[font=Arial, Helvetica, sans-serif]From: Jeff Smith, Frugal Gourmet column[/font]
[font=Arial, Helvetica, sans-serif]Source: Daily Gazette (Schenectady NY) 3/24/1993[/font]
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