Chilled Zuchinni Yogurt Soup

Adapted from the New York Times Recipes for Health.  This is an excellent summery, light soup that is crisp and tangy because of the addition of yogurt and herbs.

Ingredients

2 pounds zucchini, sliced
2 cups water
2 t salt
2 c plain low-fat yogurt
2 T finely chopped mint
freshly ground pepper
2 T lemon juice
1-2 garlic cloves, minced

Instructions

1) Steam zucchini: pour water into a saucepan fitted with a steamer and bring to a boil.  Place zucchini in the steamer, cover, and steam for 15 minutes.  Remove from heat, cool for 5 minutes - do not drain water.
2) Puree zucchini in batches: place half of zucchini in a food processor, add 1 t salt, and puree until smooth.  Repeat with the other half of the zucchini.
3) Scrape zucchini puree into a bowl, and whisk in the yogurt, chopped mint, pepper, lemon juice, and garlic.
Chill before serving.  Optionally, strain soup with a medium strainer before serving to remove chunks/bits.