COLD LEMON SOUP WITH ZUCCHINI

Steps:

• Bring the chicken stock to a boil in a large saucepan; add salt to taste.
• Meanwhile, in a medium bowl, beat the eggs with a whisk or electric mixer until thick and frothy.
• Slowly add the lemon juice, beating constantly to prevent eggs from curdling.
• Stir the egg-lemon mixture into the hot chicken broth; let cool and refrigerate.
• Grate or julienne the zucchinis; blanch in boiling salted water for 45 seconds just to set the color and remove raw taste.
• Quickly drain and run under cold water until cool to the touch; refrigerate.
• To serve, mix the zucchini into the soup. Serve chilled; garnish with lemon slices.