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Chilled Summer Squash Soup With Fresh Herbs

Created by Mikekey on January 3, 2014

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

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.