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How To make Chilled Summer Squash Soup with Fresh Herbs

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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.

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