2 zucchinis, sliced
1 onion, chopped
1 tsp. curry
1 can chicken broth
1 c. sour cream or yogurt
1 red pepper, cut into small pieces

In 2-quart saucepan, combine zucchini, onion and curry. Toss to coat. Add chicken broth. Over medium heat, heat to boiling. Cover; simmer 45 minutes. Cool.

In food processor or blender, blend zucchini mixture until smooth. Add sour cream or yogurt, salt and pepper to taste and red pepper. Cover; refrigerate 2 hours.