This fantastic summer soup can be served hot or cold. In bowls, coffee mugs, hollowed out zucchini cups, or any way you like.

1. In a large saucepan, sauté chopped onion in butter until soft and translucent. Add zucchini and chicken stock. Cover and simmer for 30 min.

2. Add the rest of the ingredients and purée right in the pot using an immersion blender (If you're using a tabletop blender, be sure to cool soup slightly before blending). Heat to simmering and serve.

Enjoy!