The other 4 zucchini were given to neighbors since we already had about 8 zucchini in the refrigerator.
Saute the shallots in olive oil over low heat for about five minutes, or until translucent, in a stock pot.
You can either use an immersion blender or conventional blender. If you use a conventional blender, let the soup cool for a little bit. When you puree in the blender, take the small lid cap off (not the whole lid). Cover the small opening with a kitchen towel and hold the lid down tight. Work in small batches if necessary.
Cool the soup in the refrigerator. Serve chilled.
You can garnish the soup with salt and pepper, sour cream, crackers, paprika, additional herbs, or any combination of the above.