Recipe - Chilled Summer Squash Soup With Fresh Herbs

4 md Zucchini; wash, cut or sliced up 1"
1 lg Yellow Crookneck Squash;
wash, cut or sliced up 1"
1 Pattypan Squash; quartered
1 lg Onion; thinly cut or sliced up
1 teaspoon Garlic; finely minced
3 cup Chicken Broth; defatted (3
to 3.5)
Salt And Freshly Ground
White Pepper; to taste
2 tablespoon Fresh Basil; finely chopped
2 tablespoon 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 saucershaped vegetable with a
scalloped edge. It should be firm and without blemishes. It is best to use
fresh herbs for this soup.

Variations:

Plain lowfat or nonfat yogurt can be substituted for the buttermilk.

If fresh basil is unavailable, substitute One fourth cup parsley for the
basilparsley 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 recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 12, 1998