Chilled Summer Squash Soup With Fresh Herbs

* Exported from MasterCook II *

Chilled Summer Squash Soup With Fresh Herbs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Medium Zucchini -- wash, sliced 1"
1 Large Yellow Crookneck Squash -- wash, sliced 1"
1 Pattypan Squash -- quartered
1 Large Onion -- thinly sliced
1 Teaspoon Garlic -- finely minced
3 To 3.5 Cups Chicken Broth -- defatted
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

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.

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.

3. When ready to serve, whisk until smooth and adjust the seasoning
with salt and pepper. Serve chilled, garnished with chopped basil
and parsley.

Serves: 6

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.

Variations:

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

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

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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