“My grandma used to make this every summer, when the garden was over flowing with zucchinis. I couldn't find the recipe for ages, until my parents moved and they found her old recipe book. Everything about this brings me back to slow, hot Virginia summers - spending time on the porch sipping iced tea and playing in the sprinkler.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop the zucchini, leeks, onion and garlic and cook in a large sauce pan with the butter until the onions are clear.
  2. Add curry powder and salt and pepper to taste. Cook 5 more minutes.
  3. Puree veggies in blender with chicken broth. Allow to cool.
  4. After cooled, add buttermilk. Refrigerate.
  5. Serve cold and garnish with cilantro.

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