Chilled Summer Squash Soup With Fresh Herbs

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A refreshing soup for a hot day, with a little tang from buttermilk. serve with a spinach salad and rolls for a light meal. cook time includes overnight chilling. use only fresh herbs in this. plain yogurt can be substituted for the buttermilk.

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Steps

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In a large saucepan place all the squash.

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Add the onion , garlic , broth and salt and pepper.

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Bring to a boil , cover , reduce heat and simmer for 20 to 25 minutes , or until the vegetables are very tender.

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Allow to cool slightly.

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Puree in a food processor or blender with the basil , parsley and lemon juice until smooth.

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Stir in the buttermilk.

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Place in a container , cover and refrigerate overnight.

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

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Serve chilled , garnished with chopped basil and parsley.

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Ingredients

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zucchini, crookneck yellow squash, pattypan squash, onion, garlic, chicken broth, salt, white pepper, fresh basil, fresh italian parsley, lemon juice, low-fat buttermilk