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Soup and summer do go together when you serve this chilled vegetable soup, made creamy with the addition of cottage cheese.

Chilled Zucchini Soup

3 1/2 cups chicken broth
8 cups peeled sliced zucchini
1 onion, chopped
1 clove garlic, crushed
1 teaspoon crushed dried basil
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1/2 cup milk
1/2 cup cottage cheese

1. Combine chicken broth, zucchini, onion, garlic, basil, salt and hot pepper sauce in a large stockpot and simmer for 15 minutes or until vegetables are tender. Remove from heat and let cool.
2. Pour soup into a blender or food processor with milk and cottage cheese; process until smooth. Refrigerate until ready to serve.

Makes 8 servings.