A recipe for Chilled Summer Squash Soup with Fresh Herbs. Follow the simple recipe instructions for Chilled Summer Squash Soup with Fresh Herbs shared by other home cooking experts.
Ingredients
4 Medium Zucchini, wash, sliced 11 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
Directions
1. In a large saucepan place all the squash. Add the onion garlicbroth 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. "
