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

GARNISH:

1/3 c. croutons, if serving hot or
2 tbsp. chopped fresh chives, if serving cold

Melt butter in large skillet. Add zucchini and shallots; cover and cook 10 to 15 minutes, stirring often, until zucchini is soft but not browned.

Combine half of the zucchini mixture, 2 cups of chicken broth, curry powder, salt and cayenne in blender puree. Pour into saucepan if serving hot, or 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. 6 servings.