2 tbsp. butter
2 lbs. zucchini, chopped
1 c. thinly sliced scallions or green onions
1 to 3 tsp. ground cumin
1 to 3 tsp. curry powder
2 c. chicken broth
3 c. buttermilk
Low sodium soy sauce to taste (1 tsp.)
1/4 tsp. black pepper
Thinly sliced vegetables for garnish (optional)
Zucchini, carrots, and radishes

Melt butter in large heavy saucepan. Add zucchini and scallions. Cover tightly and cook over moderate heat for 10 to 15 minutes or until zucchini is soft. Stir in cumin and curry; cook, stirring for about 2 minutes. Add broth and puree the mixture in a blender or food processor. Transfer puree to a large serving bowl or tureen. Stir in buttermilk. Add soy sauce and pepper to taste. Chill for at least 4 hours. If desired, serve the soup garnished with thinly sliced vegetables.