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Review This Recipe| Chilled Zucchini Squash Soup with Herbs - This is an excellent summer recipe! Vegetables are fresher, and something cool with dinner is exquisite. Fresh herbs top it all off delightfully!
Prep Time: 10 mins |
Ingredients to make Chilled Zucchini Squash Soup with Herbs
4 Medium Zucchini,washed,sliced 1 inch thick
1 Large Yellow Crookneck Squash,washed,sliced 1inch thick
1 Pattypan Squash,quartered **
1 Large Onion,thinly sliced
1 Teaspoon Garlic,finely minced
3 To 3.5 Cups Vegetable Broth
Salt And Freshly Ground White Pepper,to taste 2 Tablespoons Fresh Basil,finely chopped
2 Tablespoons Fresh Parsley,finely chopped
1 Tablespoon Lemon Juice
1 Cup Buttermilk
Garnish
Fresh Basil,chopped
Fresh Parsley,chopped
Directions to make Chilled Zucchini Squash Soup with Herbs
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. Place in a container, cover and refrigerate for 6 hours or overnight.
Step 3:When ready to serve, whisk until smooth and adjust the seasoning with salt and pepper. Serve chilled, garnished with chopped basil and parsley.
Step 4:**This soup can be prepared as below or varied by using all zucchini, all crookneck, or even all pattypan squash. Pattypan squash, also known as cymling or scallop squash, is a tiny saucer-shaped vegetable with a scalloped edge. It should be firm and without blemishes. It is best to use fresh herbs for this soup.
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Supreme Vegetable Casserole
Supreme Vegetable Casserole