Prep 40 mins
Cook 24 hrs
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.
- 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
- 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.
- Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth. Stir in the buttermilk.
- Place in a container, cover and refrigerate overnight.
- When ready to serve, whisk until smooth and adjust the seasoning with salt and pepper.
- Serve chilled, garnished with chopped basil and parsley.
Made this with one change ~ Since my vegetarian son & DIL were here for lunch, I substituted some homemade vegetable stock for the chicken broth & that seemed to please everyone! Loved this soup (so nice on a warm day) but I'm keeping the recipe on hand so another time I can make it as given! Thanks for posting it! [Tagged & made in Please Review My Recipe]