Ingredients
1/4
lb shallots, thinly sliced crosswise (1 cup)
2
tbsp extra-virgin olive oil
1
1/2 lb zucchini (3 to 4 medium), peeled and halved lengthwise, then cut crosswise into 1/8-inch-thick slices
2
(2- by 1 1/2-inch) strips fresh lemon zest
1
3/4 cups reduced-sodium chicken broth (14 fl oz)
1
cup loosely packed fresh flat-leaf parsley leaves
1
tbsp finely chopped fresh dill
1/2
cup well-shaken buttermilk or plain yogurt
Garnish: thinly sliced or torn zucchini blossoms
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. Add broth and water and simmer until zucchini is tender, about 3 minutes.
3.
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). 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.
4.
Stir in buttermilk and season with salt.
6.
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.
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