1/4 c. butter (1/2 stick)
2 lb. sm. zucchini, thinly sliced
5 tbsp. finely chopped shallots, about 3
4 c. chicken broth
1 1/2 tsp. curry powder
1/8 tsp. salt
1/8 tsp. cayenne pepper

Garnish: use 1/3 cup croutons if serving hot or 2 tablespoons chopped fresh chives if serving cold.

Melt butter in large skillet. Add zucchini and shallots; cover and cook 10-15 minutes, stirring often until zucchini is soft but not browned. Combine half of the zucchini mixture, 2 cups of the chicken broth, the curry powder, salt, and cayenne in food processor or blender. Puree. Pour into saucepan if serving hot, or into large bowl, if serving cold.

Repeat pureeing with remaining ingredients. Combine batches. If serving hot, heat soup in saucepan and garnish with croutons. If serving cold; chill 2 hours; garnish with chives.