This is one of the few soups that make the cut in summer. Serve it chilled to take the edge off a hot August night.

Makes 4 servings, 1 1/4 cups each

ACTIVE TIME: 15 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

3 cups reduced-sodium chicken broth
1 1/2 pounds zucchini (about 3 medium), cut into 1-inch pieces
1 tablespoon chopped fresh tarragon or dill or 1 teaspoon dried
3/4 cup shredded reduced-fat Cheddar cheese (3 ounces)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender (see Tip), in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.

NUTRITION INFORMATION: Per serving: 115 calories; 5 g fat (3 g sat, 0 g mono); 19 mg cholesterol; 7 g carbohydrate; 10 g protein; 2 g fiber; 448 mg sodium; 452 mg potassium.
Nutrition Bonus: Vitamin C (50% daily value); Calcium (20% dv).
1/2 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 1 medium-fat meat
1 1/2 vegetable, 1 medium-fat meat

TIP: Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days. Serve chilled or reheat.

I could not concieve of a cold veggie soup made without garlic or onion, so I used both, plus lots of fresh dill at the end, along with a squeeze of fresh lemon juice. I like the way the moderate amount of lowfat cheese adds a sense of creaminess to this version of the soup. Nice touch.

Anonymous, Oswego, NY

The soup turned out okay. It needed a little something more to it to bring out the flavor (I used dill instead of tarragon and served warm).

Anonymous, Philadelphia, PA

Awesome soup! You would swear that there is butter and cream in this soup! Also very filling! I would even buy zucchini in winter to make this soup! Elegant enough for a fancy diner!!!!! I wouldn't change a thing! (Oh, I used dill instead of Tarragon and served hot).

, Gladstone, OR

Very good, either warm or cold!

Carolyn C. Allen, Harrisville, NH

Used a stick blender and it turned out great. easy to prepare and tasty.

Anonymous, Rugby, ND