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Chilled Summer Squash Soup With Fresh Herbs

Here's how you make Chilled Summer Squash Soup With Fresh Herbs
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  • Servings: 4
  • Prep: 40m
  • Cook: 24h
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 medium (28 ounces) zucchini (washed and sliced into 1-inch pieces)
  • 1 large yellow crookneck (10 to 12 ounces) squash (washed and sliced into 1-inch pieces)
  • 2 medium pattypan (6 pounds) squash (quartered)
  • 1 large yellow onion (thinly sliced)
  • 1 teaspoon minced 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
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 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.

  • Step 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.

  • Step 3: Place in a container, cover and refrigerate overnight.

  • Step 4: When ready to serve, whisk until smooth and adjust the seasoning with salt and pepper.

  • Step 5: Serve chilled, garnished with chopped basil and parsley.

We hope you enjoy this recipe!

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