Adapted from the New York Times Recipes for Health.  This is an excellent summery, light soup that is crisp and tangy because of the addition of yogurt and herbs.

Ingredients

• 2 pounds zucchini, sliced
• 2 cups water
• 2 t salt
• 2 c plain low-fat yogurt
• 2 T finely chopped mint
• freshly ground pepper
• 2 T lemon juice
• 1-2 garlic cloves, minced

Instructions

1. Steam zucchini: pour water into a saucepan fitted with a steamer and bring to a boil.  Place zucchini in the steamer, cover, and steam for 15 minutes.  Remove from heat, cool for 5 minutes – do not drain water.
   
2. Puree zucchini in batches: place half of zucchini in a food processor, add 1 t salt, and puree until smooth.  Repeat with the other half of the zucchini.
3. Scrape zucchini puree into a bowl, and whisk in the yogurt, chopped mint, pepper, lemon juice, and garlic.
   Chill before serving.  Optionally, strain soup with a medium strainer before serving to remove chunks/bits.