Herbed Zucchini Soup

Directions

Place broth, zucchini and dill in a big saucepan, bring to a boil over high heat.

Reduce to a simmer and cook, uncovered, until the zucchini is tender, 10 minutes.

Purée in a blender, in batches if necessary, until smooth.

Return the soup to the saucepan and heat over medium-high, slowly stirring in cheese until incorporated.

Remove from heat and season with salt and pepper.

Serve hot or chilled.

Soup can be refrigerated for up to 3 days.