Chilled Summer Squash Soup With Fresh Herbs |
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Prep Time: 40 Minutes Cook Time: 1400 Minutes |
Ready In: 1440 Minutes Servings: 4 |
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A refreshing soup for a hot day, with a little tang from buttermilk. Serve with a spinach salad and rolls for a light meal. Cook time includes overnight chilling. Use only fresh herbs in this. Plain yogurt can be substituted for the buttermilk. Ingredients:
4 medium zucchini, washed and sliced into 1-inch pieces |
1 large crookneck yellow squash, washed and sliced into 1-inch pieces |
2 medium pattypan squash, quartered |
1 large onion, thinly sliced |
1 teaspoon garlic, finely minced |
3 cups chicken broth (i use low-fat, low-sodium) |
salt, to taste |
white pepper, to taste |
2 tablespoons fresh basil, finely chopped |
2 tablespoons fresh italian parsley, finely chopped |
1 tablespoon lemon juice |
1 cup low-fat buttermilk |
fresh basil, chopped |
fresh italian parsley, chopped |
Directions:
1. In a large saucepan place all the squash. Add the onion, garlic, broth and salt and pepper; bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes, or until the vegetables are very tender.
2. Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth. Stir in the buttermilk.
3. Place in a container, cover and refrigerate overnight.
4. When ready to serve, whisk until smooth and adjust the seasoning with salt and pepper.
5. Serve chilled, garnished with chopped basil and parsley.
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