Chilled Summer Squash and Leek Soup

1 Tbsp. olive oil
3/4 cup chopped leek, or about 1 medium, white and pale green parts only
1 tsp. coriander seeds
1 1/4 lbs. yellow crookneck squash, coarsely chopped
Salt and pepper, to taste
14 oz. vegetable broth
Dash of liquid smoke
1/2 tsp. finely grated lemon peel

•Heat the oil in a heavy large saucepan over medium heat. Add the leek and coriander and cook until almost tender, stirring often, about 6 minutes. Add the squash. Sprinkle with salt and pepper and sauté until just soft, about 3 minutes.
•Add the vegetable broth, liquid smoke, and lemon zest. Bring to boil, reduce heat to medium, and simmer, uncovered, until vegetables are soft, about 10 minutes.
•Working in batches, purée the soup in a blender until smooth. Transfer to a bowl and chill, uncovered, until cold, about 3 hours. Season with additional salt and pepper if desired.

Makes 4 servings