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, 7-10 minutes.
Puree in a blender, 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. Source: http://www.Lifescript.com By LRP from LWL, MA
Servings: 4 Time: 20 Minutes Preparation Time
By LRP from LWL, MA
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