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Cold Zucchini and Dill Soup

6-8 med.-lg. fresh zucchini (more zucchini - thicker soup)
3 (14 1/2 oz.) cans chicken broth (College Inn or Swanson's)
4 oz. evaporated-skimmed milk
1/2 bunch fresh dill (1/4 c.)
Salt & pepper to taste


Peel zucchini; cut into chunks. Put 3 cans of broth into pot. Add zucchini and cook until zucchini is soft. Remove from heat and cool to room temperature. Blend (in blender or food processor) zucchini and broth until pureed. Stir in milk. Add dill (minus stalks) to equal about 1/4 cup (more if you like dill). Salt and pepper to taste. Then refrigerate. Garnish, upon serving, with a dill sprig. Delicious warm, too.


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