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Elegant and easy this chilled Creamy Zucchini Soup is an ideal hot-weather first course or light lunch. Rich and velvety this soup can be served in tumblers, mugs or traditional soup bowls with crusty bread sticks and a colorful salad.

Creamy Zucchini Soup

2 pounds zucchini, peeled, chopped and steamed until tender
1 cup sour cream
1 teaspoon cumin seeds, toasted and ground
1/2 teaspoon salt

Fresh flat-leaf parsley, finely chopped for garnish (leaf only, no stems)

1. Place all ingredients in a blender or food processor; blend until smooth. Refrigerate and serve chilled, garnished with chopped parsley.

Makes 4 servings.