Cold Lemon Soup with Zucchini
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.