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Chilled summer squash soup

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Ingredients/Components

buttermilk - 1 c
lemon juice - 1 Tbsp
chicken broth - 3 3
salt and freshly ground white pepper to taste - 1 item
medium zucchini, washed and cut into 1-inch slices - 4 item
large yellow crookneck squash, washed and cut into 1-inch slices - 1 item
pattypan squash, quartered - 1 item
large onion, thinly sliced - 1 item
finely minced garlic - 1 tsp
finely chopped fresh basil - 2 Tbsp
finely chopped fresh parsley - 2 Tbsp

How to make chilled summer squash soup:

In a large saucepan, place all the squash. Add the onion, garlic, broth, 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 basil, parsley and lemon juice until smooth. Place in a container, cover and refrigerate for 6 hours or overnight. When ready to serve, add the buttermilk. Whisk until smooth and adjust the seasonings with salt and pepper. Serve chilled and garnished with chopped basil and parsley. Serves 6.

Recipe categories: Squash, Appetizers, Soups & stews.

Rating:

2.7

Average rating: 2.7, total votes: 6

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