Chilled Zucchini Soup

Ingredients

• 0.3 teaspoon pepper black
• 0.5 cup buttermilk plain well-shaken
• 1 cup flat-leaf parsley leaves fresh loosely packed
• 1 tablespoon optional: dill fresh finely chopped
• 3 inch lemon zest fresh
• 14 fl. oz. chicken broth reduced-sodium
• 2 tablespoons olive oil extra-virgin
• 1 teaspoon salt 
• 1 cup shallots thinly sliced
• 1.8 cups water 
• 1.5 lb zucchini peeled halved lengthwise (3 to 4 medium)
• 6 servings torn zucchini blossoms thinly sliced

Equipment

• bowl
• sauce pan
• blender

Directions

1. Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.
2. Add zucchini, zest, salt, and pepper and cook, stirring occasionally, until zucchini is softened, about 5 minutes.
3. Add broth and water and simmer until zucchini is tender, about 3 minutes.
4. Purée zucchini mixture, including zest, along with parsley and dill in a blender (in 2 batches if necessary) until smooth (use caution when blending hot liquids).
5. Transfer to a metal bowl, then set bowl into a larger bowl of ice and cold water (to quick-chill). Cool, stirring occasionally, about 20 minutes.
6. Stir in buttermilk and season with salt.
7. Soup (with buttermilk or yogurt) can be made 1 day ahead and chilled, covered. (If making soup ahead, cooling in ice bath is not necessary.) Stir well before serving.