Chilled Summer Squash Soup with Fresh Herbs Recipe

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.