Meal Type: Dinner

Total Time: 0 min.

Cook Method: Stove

     Serving Size: 1 0.25 0.5 1 2 4 - Change

Submitted By: Ben S. - See All My Recipes

Date Added: December 08, 2009

1. In a large saucepan place all the squash.

2. 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.

3. Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth.

4. Stir in the buttermilk. Place in a container, cover and refrigerate for 6 hours or overnight.

5. When ready to serve, whisk until smooth and adjust the seasoning with salt and pepper.

6. Serve chilled, garnished with chopped basil and parsley.

7. Serves: 6 This soup can be prepared as below or varied by using all zucchini, all crookneck, or even all patty pan squash.

8. Patty pan squash, also known as cycling or scallop squash, is a tiny saucer-shaped vegetable with a scalloped edge.

9. It should be firm and without blemishes. It is best to use fresh herbs for this soup.

10. Variations: Plain low-fat or non-fat yogurt can be substituted for the buttermilk.

11. If fresh basil is unavailable, substitute 1/4 cup parsley for the basil-parsley combination.

12. Cooking Notes: It is always important to taste food for seasoning after chilling since the flavor is more pronounced when the food is hot.

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Dietary Notes:

This Chilled Summer Squash Soup With Fresh Herbs recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

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