Makes 6 servings


  • 2 leeks, sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 large garlic clove, chopped
  • 1 ½ pounds zucchini, sliced
  • 4 cups vegetable or chicken broth
  • 11/2 cups half-and-half or unsweetened soymilk
  • ½ teaspoon kosher salt
  • ¼ cup chopped fresh dill


Sauté leeks in hot oil in a large saucepan 5 minutes or until tender; add garlic and sauté 1 minute. Add zucchini and broth; bring to a boil; cover, reduce heat, and simmer 10 minutes or until vegetables are tender; remove from heat. Cool 10 minutes.

Pour leek mixture into a blender or food processor (or use an immersion hand blender); process, in batches, until smooth. Pour leek mixture into a pitcher or large bowl. Add half-and-half and remaining ingredients, whisking until smooth. Serve chilled.


Per serving: Calories: 174; Carbohydrate: 11g; Fat: 12.4g; Saturated Fat: 5.4g; Cholesterol: 26mg; Protein: 7.6g; Fiber: 1.6g; Sodium: 287mg; Calcium: 103mg.