Chilled Summer Squash Soup with Fresh Herbs

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Try this Chilled Summer Squash Soup with Fresh Herbs recipe, or contribute your own.


1 ts Garlic; finely minced
1 lg Yellow Crookneck Squash;
Fresh parsley; chopped
2 tb Fresh Basil; finely chopped
4 md Zucchini; wash, sliced 1"
1 c Buttermilk
1 tb Lemon juice
1 Pattypan Squash; quartered
3 c Chicken Broth; defatted (3
1 lg Onion; thinly sliced
2 tb Fresh Parsley; finely
Fresh Basil; chopped

Original recipe makes 1 Servings



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. Posted to recipelu-digest by "Christopher E. Eaves" on Mar 12, 1998

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