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Chilled Summer Squash Soup With Fresh Herbs

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“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:
24hrs 40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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