Chilled Summer Squash Soup With Fresh Herbs

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.

• Ready In: 24 hrs 40 mins
• Serves: 4

Ingredients

• 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

• GARNISH

•  fresh basil, chopped
•  fresh Italian parsley, chopped

Directions

1. 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.
2. Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth. Stir in the buttermilk.
3. Place in a container, cover and refrigerate overnight.
4. When ready to serve, whisk until smooth and adjust the seasoning with salt and pepper.
5. Serve chilled, garnished with chopped basil and parsley.