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.