I served this soup hot, but it would be good cold if you wanted to serve it in the summer.  The poblanos and lime give it a Mexican flair that makes ordinary zucchini shine.  The only major change I made to the soup was roasting the poblano rather than just adding it raw to the sauté pan.  Roasted peppers have a much more complex flavor adding a little smokiness with the mild heat of the poblano.

Click here for the recipe from Food and Wine.