Chilled Zucchini Soup: (makes 6 servings - contributed by Farmer/Chef Mandy Haskins)

1/4 lb finely chopped bunching onions, 2 tablespoons olive oil, 3 tablespoons minced garlic, 1 1/2 lb zucchini cut into 1/8 inch thick cubes (Use the large zucchini in your box), 1 shredded lemon rind or lemon juice (we used chopped lemon balm), 1 teaspoon salt, 1/4 teaspoon black pepper, 1 - 3/4 cups reduced-sodium chicken broth OR 1 - 3/4 cups water w/ 3 tablespoons miso sauce, 1 - 3/4 cups water, 1 cup loosely packed fresh parsley – finely chopped, 2 tablespoons dill, 1/2 cup well-shaken buttermilk, plain yogurt or sour cream. (1) Cook scallions in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes (2) Add zucchini, lemon zest, salt, pepper Cook 5 minutes (3) Add broth, water, parsley and dill, then simmer until zucchini is tender about 5 minutes (4) Puree zucchini mixture in a blender until smooth. (5) Stir in cream (buttermilk, yogurt or sour cream) (6) Chill by placing soup pan in a larger bowl of ice water.