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In a saucepan, melt the margarine. Add the onion
and sliced garlic cloves. Sauté over low heat until the onions are
translucent. Add the thinly sliced zucchini and the water. Bring to a boil,
reduce the heat, cover, and simmer until the zucchini are very tender, about
20 minutes.
Remove the soup from the heat. Add the dill
to the hot soup. Stir. Pour the soup through a strainer, reserving the
liquid. Transfer the solids to a blender jar of food processor. Add 2 cups
of the cooking liquid and process until smooth.
Return the puréed soup to the pot and add
boiling water if necessary to achieve a vichyssoise-like (rich cream soup)
consistency. Season to taste with salt and black pepper. Simmer briefly.
Bring the soup to room temperature, then chill. The soup may also be served
warm.
Variation: For a creamy soup, substitute 1
cup of pareve milk for 1 cup of the liquid added before puréeing. Heat but
do not bring to a boil.
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FOOD