COLD JARLSBERG ZUCCHINI-DILL SOUP

2 tsp. olive oil
l tsp. minced garlic
l med. onion, sliced
4 cups (l lb.) sliced small zucchini squash
3 cups very hot chicken broth
l tbsps. minced fresh dill or l tsp. dried
l/2 tsp. finely ground pepper
l cup (4 oz.) shredded Jarlsberg cheese
Heat oil in a non-stick pan. Add garlic and saute until golden. Add
onion and cook until soft & beginning to brown. Add squash and saute
2 mins. over med. heat. Pour in l cup broth and cover to steam l0
mins. (Add more liquid if necessary) Whirl squash mixture in food
processor. Add dill, pepper & cheese. Whirl until smooth, scraping
down sides of container. Add remaining hot broth and whirl to mix.
Chill. Optional garnish: Swiurl or dolop individual portions with
sour cream or plain yogurt and sprigs of doll.
Makes 5 cups. Serves 4-6. Recipe can be doubled; put in processor
in batches. CAN ALSO BE SERVED HOT.