Chilled Summer Squash Soup With Fresh Herbs

Total Time: 24 hrs 40 mins Preparation Time: 40 mins Cook Time: 24 hrs

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 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.