2 c. condensed chicken broth
2 med. zucchini, sliced
1/2 c. chopped green pepper
1/4 c. chopped onion
1 tsp. dill weed
Salt and pepper
1 c. sour cream or plain yogurt
Snipped parsley


 In a 2 quart saucepan combine broth, zucchini, green pepper and onion. Cover and simmer about 20 minutes. Add dill, salt and pepper to taste. Puree in food processor or blender. Stir in sour cream. Garnish with parsley.


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