This blend of zucchini, chicken, and cheese makes a subtly flavored luncheon soup - hot or cold.
Using a large soup pot, simmer vegetables with bouillon cubes in water just to cover. When tender, remove vegetables and puree in a blender; then return to the kettle. Add chicken soup and milk and blend thoroughly. Heat to just below boiling point. Stir in cheese, and season to taste with salt and pepper. Serve hot or cold, stirring in light cream just before serving. Garnish with chopped fresh parsley if desired.