This simple soup is not only easy to make, but it is very low in fat and calories as well.
I've been making this wonderfully versatile soup my entire adult life and I never ever tire of it. It's a great soup to serve on cool summer nights when turning on the oven doesn't seem arduous and even better to have on hand when it's too hot. Either way, it makes a complete meal, paired with a tomato salad, a loaf of crusty bread and a hunk of goat or cheddar cheese.
Serve it hot, serve it chilled, adjust the heat level to your taste and feel free to substitute the zucchini with broccoli, cauliflower or carrots. If you want to make this soup in anticipation of hot summer nights, cool and freeze before you add the herbs and yogurt: then all you have to do is thaw, add the missing ingredients and blend when you're ready.