Chilled Zucchini Soup

Chilled Zucchini Soup Recipe
Photo: Hector Sanchez; Stylist: Buffy Hargett
Refreshing Chilled Zucchini Soup is full of fresh flavors and just the ticket for a summer lunch or light supper. Make this soup ahead and store up to 2 days.

Yield:

Makes 6 1/2 cups

Recipe from


Ingredients

1/2 cup diced sweet onion
1/2 cup diced fennel bulb
3 garlic cloves, sliced
1 tablespoon olive oil
5 cups diced zucchini (about 2 1/2 lb.)
2 cups organic vegetable broth
1 cup water
1/2 cup whole buttermilk
2 teaspoons kosher salt
2 teaspoons Champagne vinegar
1 teaspoon lemon zest
1 teaspoon fresh lemon juice

Preparation

Sauté onion, fennel, and garlic in hot olive oil in a large Dutch oven over medium-high heat 5 minutes; add zucchini, and sauté 3 minutes. Stir in vegetable broth and water; bring to a simmer. Cook 15 minutes or until vegetables are tender. Remove from heat. Process with a handheld blender 4 minutes or until smooth. Stir in buttermilk, salt, vinegar, lemon zest, and lemon juice. Let stand at room temperature 15 minutes. Cover and chill 2 hours or up to 2 days.

Note:

Whitney Otawka,

Farm 255, Athens, GA,

July 2013
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