Source: dLife

Chilled zucchini soup topped with red bell peppers.

Servings

2 cup low fat unsalted chicken broth
2 cup sliced zucchini
1 cup Onion, chopped, frozen
2 medium garlic cloves , minced
1 pinch dried marjoram
1 tsp curry powder
1 pinch salt and pepper
2 tbsp nonfat dry milk powder
1 cup lowfat plain yogurt
1 tsp fresh lemon juice
2 tbsp chopped red bell peppers

1 Put the broth, zucchini, onion, garlic, marjoram, curry powder, salt, pepper, and milk in a saucepan and bring just to a boil.
2 Decrease the heat, remove any froth, and simmer, covered, for about 10 minutes.
3 Let cool then transfer to a blender in batches. Mix in the yogurt and lemon juice. Chill and garnish with the red bell peppers.

Try to use little or no salt to keep sodium low.