3 lg. zucchini, sliced
3/4 c. onion, chopped
4 c. chicken stock
2 tbsp. parsley, finely chopped
1/2 tsp. fresh dill, finely chopped (or 1/4 tsp. dried dill)
1/2 tsp. dried mint leaves
1 c. sour cream or plain yogurt
Salt & pepper to taste

Place zucchini in saucepan. Add onion, parsley, dill, mint and chicken stock. Simmer, covered, for 20 minutes or until vegetables are cooked. Cool slightly. Place cooked vegetables, stock and sour cream in blender or food processor. Puree until smooth. (May have to be done in batches.)

Pour into large bowl. Season to taste. Chill several hours. Serve in long stemmed goblets, garnished with chopped dill or parsley. Serves 6.