 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Refreshing Chilled Zucchini Soup is full of fresh flavors and just the ticket for a summer lunch or light supper. Make this soup ahead and store up to 2 days. Ingredients:
1/2 cup diced sweet onion |
1/2 cup diced fennel bulb |
3 garlic cloves, sliced |
1 tablespoon olive oil |
5 cups diced zucchini (about 2 1/2 lb.) |
2 cups organic vegetable broth |
1 cup water |
1/2 cup whole buttermilk |
2 teaspoons kosher salt |
2 teaspoons champagne vinegar |
1 teaspoon lemon zest |
1 teaspoon fresh lemon juice |
Directions:
1. 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.
|
|