Chilled zucchini soup

My mother shared this as a good recipe to make ahead for sweltering days. The official Julia Child version seems to involve cucumber, but I always remember mom making this with zucchini. It is especially good for using up those giant zucchini that magically appear in the garden one day when you swear you checked under every leaf just the day before. (If you do use a monster squash, discard the seeds before cooking. You may also want to peel it if the skin seems tough.)

Ingredients

1 small onion, diced
1 t butter
1 box chicken broth (32 oz)
2-3 small zucchini or one large, chunks
1 t cider vinegar
4 T couscous
1 T fresh tarragon or dill (or try 1 t dried)
salt to taste
2 cups milk

Couscous, squash (I added a summer squash), and tarragon

Assembly

1. Sauté the onion in butter until tender and glassy.



2. Add the rest of the ingredients except for the milk and bring to a boil. Simmer 20-25 minutes.



3. Let cool slightly. Place 2-3 cups at a time in a blender and puree.



4. Chill. When serving, stir in half a cup of cold milk to each bowl. Serves 4.