From Gourmet Magazine, July 2005

Chilled Carrot Honey Soup
Makes 6 servings.
1 lb carrots, peeled and cut into 1/2-inch pieces (2 1/4 cups)
3 cups water
1 3/4 cups reduced sodium, fat-free chicken broth
1 cup chopped onion (1 medium)
1 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground paprika
1/8 teaspoon cayenne pepper
2 tablespoons mild honey
2 1/2 tablespoons fresh lemon juice (divided)
Garnish: 6 thin lemon slices and 1 tablespoon honey for drizzling

Combine all ingredients except 1/2 teaspoon lemon juice in a 3-quart heavy saucepan and bring to a boil over moderate heat and simmer, covered, until carrots are tender, 30 to 40 minutes. Puree the soup in 2 batches in a blender until very smooth, then chill the soup quickly, stirring occasionally, in a metal bowl set in a larger bowl of ice and cold water, about 30 minutes. (OR: cool the soup, uncovered, 30 to 40 minutes, then chill, covered, until cold, about 4 hours.) Can be made 3 days ahead and kept chilled, covered.

To serve: stir in the remaining 1/2 teaspoon lemon juice and salt to taste. Divide the soup into bowls and float a lemon slice on top of each serving, drizzle with honey, and serve.

Each serving has 77 calories, and less than 1 gram fat.

Chilled Zucchini Soup

Makes 6 servings.

1/4 lb shallots, thinly sliced crosswise (1 cup)
2 tablespoons extra-virgin olive oil
1 1/2 lb zucchini (3 - 4 medium), peeled and halved lengthwise, then cut crosswise into 1/8 inch slices
2 (2-by 1 1/2 inch) strips fresh lemon zest
1 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups reduced sodium chicken broth
1 3/4 cups water
1 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh dill
1/2 cup well-shaken buttermilk or plain yogurt

Garnish: thinly sliced or torn zucchini blossoms

Cook the shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes. Add zucchini, zest, salt, and pepper, and cook, stirring occasionally, until the zucchini is softened, about 5 minutes. Add the broth and water and simmer until the zucchini is tender, about 3 minutes. Puree the zucchini mixture, including the zest, along with the parsley and dill in a blender (in 2 batches if necessary) until smooth. Transfer to a metal bowl and set the bowl into a larger bowl of ice and cold water to quick chill it. Cool, stirring occasionally, about 20 minutes. Stir in the buttermilk or yogurt and season with salt. Can be made 1 day ahead. If so, you don't need to quick chill it in the ice bath. Stir well before serving.