This can also be served hot.

2 c chicken or vegetable stock
4 medium zucchini, coarsely chopped (about 2 lbs)
4 cloves garlic, chopped
1/3 – 1/2 c tahini
1/3 c lemon juice
salt and (white) pepper, to taste
1 – 1-1/2 c yogurt
chopped red onion, for garnish

1. Heat the chicken broth until it reaches a boil. Add the zucchini and garlic. Reduce heat to a simmer and cook for a few minutes, until the zucchini is soft and cooked through (the time will depend on the size of your pieces). Cool this down a bit and puree mixture in a blender–you’ll probably need to do this in batches.

2. For the last batch, add the tahini, lemon juice, salt, and pepper. Puree until all the ingredients are smooth. Pour into a serving bowl (or back into the pot) and chill thoroughly. Before serving, taste. You may want to add more tahini, lemon juice or salt.

3. Add a generous spoonful of yogurt to each serving and top with some chopped red onion. Pass extra yogurt at the table.