INGREDIENTS

1. 1teaspoonextra-virgin olive oil
2. 1 1/4lbszucchini, sliced thin
3. 3cupswater
4. 3/4cupplain yogurt, whisked until smooth
5. 1/4cupfresh mint leaves, washed well,spun dry,and chopped fine

DIRECTIONS

1. In a medium saucepan heat oil over medium-low heat until hot but not smoking and sauté one third of the zucchini, stirring occasionally, until golden.
2. Add remaining zucchini and water and simmer until zucchini is very tender, about 15 minutes.
3. Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
4. Stir in yoghurt, mint, and salt and pepper to taste.
5. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
6. Before serving, season with salt and pepper, if necessary.