3 sm. zucchini
1 green bell pepper
1 med. onion
2 tbsp. butter
2 c. chicken broth
1 c. milk
1 tsp. lemon juice
Salt and cayenne pepper

Saute thinly sliced zucchini, green pepper and onion 2 or 3 minutes and then simmer until onions are translucent and soft, about 10 minutes. Reserve 1/2 cup of this mixture. Add chicken broth to remaining mixture and heat. Process in blender. Pour into a refrigerator container, stir in milk and reserved vegetables and chill. Add lemon juice, salt and cayenne to taste (it should have a zing) before serving. Serves 4. Good hot or cold. Freezes well.