Directions:
- Sauté onion, fennel, and garlic in hot olive oil in a large Dutch oven over medium-high heat 5 minutes; add zucchini, and sauté 3 minutes. Stir in vegetable broth and water; bring to a simmer. Cook 15 minutes or until vegetables are tender. Remove from heat. Process with a handheld blender 4 minutes or until smooth. Stir in buttermilk, salt, vinegar, lemon zest, and lemon juice. Let stand at room temperature 15 minutes. Cover and chill 2 hours or up to 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 831.77 Kcal (3482 kJ) | ||
| Calories from fat | 248.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.61g | 42% | |
|---|---|---|---|
| Cholesterol | 18.4mg | 6% | |
| Sodium | 6974.84mg | 291% | |
| Potassium | 6503.92mg | 138% | |
| Total Carbs | 110.76g | 37% | |
| Sugars | 22.12g | 88% | |
| Dietary Fiber | 18.93g | 76% | |
| Protein | 49.69g | 99% | |
| Vitamin C | 411.2mg | 685% | |
| Iron | 16.9mg | 94% | |
| Calcium | 533.1mg | 53% | |
| Amount Per 100 g | |||
| Calories | 37.81 Kcal (158 kJ) | ||
| Calories from fat | 11.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 42% | |
|---|---|---|---|
| Cholesterol | 0.84mg | 6% | |
| Sodium | 317.07mg | 291% | |
| Potassium | 295.66mg | 138% | |
| Total Carbs | 5.04g | 37% | |
| Sugars | 1.01g | 88% | |
| Dietary Fiber | 0.86g | 76% | |
| Protein | 2.26g | 99% | |
| Vitamin C | 18.7mg | 685% | |
| Iron | 0.8mg | 94% | |
| Calcium | 24.2mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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