 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
This is a delicious summer soup. Use the recipe as a guide and substitute whatever fresh vegetables or herbs you have around. Ingredients:
1 qt. vegetable or chicken stock |
2 c. squash, cubed (your choice; i like green zucchini) |
3 roma tomatoes, roughly chopped |
1 large yellow onion |
1/2 c. buttermilk |
2 oz fresh basil |
2 t olive oil |
salt and pepper to taste |
Directions:
1. In large saucepan, sauté the chopped onion in oil over medium heat for 10 minutes or until golden.
2. Add the chopped tomatoes and stirring for 5 minute or until soft.
3. Add zucchini and stock to saucepan.
4. Boil, then cover and simmer for 15-20 minutes or until the squash is tender.
5. Stir in 1/2 basil.
6. Remove and puree in blender or food processor until smooth.
7. Serve warm or cold, garnished with remaining basil and thin, round slices of tomato floated on top.
|
|