Chilled Zucchini Soup with Fresh Vegetable Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Cool off on hot summer days with a chilled soup made from coarsely chopped zucchini. This recipe gets a kick from purple and green onions and tang from creamy sour cream and buttermilk. Blended together, you have a cool, satisfying summer soup—garnish with fresh vegetable salsa for an extra burst of flavor. Ingredients:
1 tablespoon butter |
1/2 cup chopped purple onion |
2 pounds zucchini, coarsely chopped |
1 cup chopped green onions |
2 cups low-sodium fat-free chicken broth |
2 cups nonfat buttermilk |
1/2 cup light sour cream |
1/2 cup chopped fresh basil |
1 teaspoon salt |
1/8 teaspoon freshly ground pepper |
fresh vegetable salsa |
Directions:
1. Melt butter in a large skillet over medium-high heat; add purple onion, and sauté until tender. Add zucchini, and sauté 10 minutes or until tender. Stir in chopped green onions.
2. Process sautéed vegetables, broth, and next 3 ingredients in batches in a blender until smooth, stopping to scrape down sides. Stir in salt and pepper. Cover and chill. Top each serving with 1/3 cup Fresh Vegetable Salsa.
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