Chilled Zucchini Soup

Chilled Zucchini Soup
Marianne Gourley

2 c. chicken broth
2 large onions, chopped
3 med. zucchini sliced
¼ t. salt
1c. mayo
1 t. fresh lemon juice
half and half (opt.)
lemon slices

Combine the broth, onions, zucchini, garlic and salt in a large saucepan and bring to a boil. Cook the vegetables for 5 to 8 minutes, or until tender. Let cool to room temp. then transfer the mixture to a food processor. Add mayo and lemon juice, and process until smooth. Refrigerate over-night. Thin with a little half and half if necessary. Serve cold, with lemon slices.