Recipe by Outta Here
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.
Top Review by Sydney Mike
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]
- 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
Directions See How It's Made
- 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.