Title: Chilled summer squash soup with fresh herbs
 Categories: Soups, Vegetables, Fixed
      Yield: 1 Servings
 
      4 md Zucchini; wash, sliced 1"
      1 lg Yellow Crookneck Squash;
           -wash, sliced 1"
      1    Pattypan Squash; quartered
      1 lg Onion; thinly sliced
      1 ts Garlic; finely minced
      3 c  Chicken Broth; defatted (3
           -to 3.5)
           Salt And Freshly Ground
           -White Pepper; to taste
      2 tb Fresh Basil; finely chopped
      2 tb Fresh Parsley; finely
           -chopped
      1 tb Lemon Juice
      1 c  Buttermilk

MMMMM--------------------------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.