1 lb. sm. zucchini, cleaned & sliced thin
1 tbsp. butter
2 tbsp. finely chopped onion
1 clove garlic, crushed
2 tbsp. water
1/2 tsp. curry powder
1/2 tsp. salt
1/2 c. skim milk
1 3/4 c. chicken broth

Set aside a few slices of zucchini for garnish. Heat butter in a heavy, deep skillet. Add onion, garlic, remaining zucchini, and water. Cover and simmer gently for 10 minutes; stir with a wooden spoon while cooking. Remove from heat; add all remaining ingredients, and mix well. Turn into blender or food processor fitted with steel blade and blend for 30 seconds. Serve hot or well chilled. Garnish each bowl with thin slices of zucchini. Makes four 1 cup servings.