Ingredients:

1 bunch scallions, chopped
1 1/2 lbs. zucchini, chunked
2 T. fresh tarragon, minced 
1 lemon, juiced
1 c. plain greek yogurt
1/4 c. olive oil
water
salt & pepper to taste

Directions:

Lightly sautee scallions in olive oil. Add zucchini and continue sauteeing until zucchini begins to soften. Add enough water to just cover zucchini. Cook over medium heat for 7-10 minutes. Remove from heat and let cool.

Blend all ingredients in a blender. Chill 2 hours.

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