Chilled Summer Squash Soup With Fresh Herbs

Name: Chilled Summer Squash Soup With Fresh Herbs
Prep time: 40 min
Cook time: 24 h
Total time: 24 h 40 min
Yield: 4 serving(s)
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; fresh basil, chopped; fresh Italian parsley, chopped

Submitted 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."

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Ready In:: 24hrs 40mins
Ingredients:: 14
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

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.

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Reviews

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]

Sydney Mike

Tweaks

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]

Sydney Mike

RECIPE SUBMITTED BY

Outta Here

United States

WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.

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