Cold Summer Zucchini Soup

VERY refreshing!! Who says you can't eat soup on the summertime!!

1 Tbsp Olive Oil
1 cupChopped Onions
1 Tbsp chopped Garlic
4 small (2 lbs) zucchini, 1/2-inch dice (about 6 cups), divided
1 quart Chicken Stock
1 bunch green onions, thinly sliced (about 1 cup), divided
1/2 teaspoon of fresh thyme or fresh Greek oregano
Salt and pepper to taste


You'll Need: Handheld blender

Directions:

Heat olive oil in stockpot on MEDIUM-LOW. Add onion and garlic; reduce heat to LOW. Cook, stirring often, about 10 min, until onion is soft and translucent, but not browned.

Add about 4 cups zucchini to pot. Cook 5 min. Add stock; bring to a simmer on HIGH.

Add half the green onions. Reduce heat to MEDIUM; simmer 2 min. Remove from heat; add thyme.

Puree soup carefully with handheld blender until smooth. Return to MEDIUM heat. Add remaining 2 cups zucchini. Simmer 8-10 min until zucchini is tender. Season to taste with salt and pepper; chill until cold.

Ladle into bowls. Garnish with remaining green onions.