Chilled summer squash soup with fresh herbs
Squash Vegetables Herbs Soups
Last updated 6/12/2012 1:14:42 AM. Recipe ID 43730. Report a problem with this recipe.
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
Salt And Freshly Ground
-White Pepper; to taste
2 tb Fresh Basil; finely chopped
2 tb Fresh Parsley; finely
1 tb Lemon Juice
1 c Buttermilk
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
3. When ready to serve, whisk until smooth and adjust the seasoning
with salt and pepper. Serve chilled, garnished with chopped basil and
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.
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
It is always important to taste food for seasoning after chilling
since the flavor is more pronounced when the food is hot.
Didn't find the recipe you were looking for? Search for more here!