Name: Chilled Zucchini Soup
Yield: Makes 6 1/2 cups
Ingredients: ½ cup diced sweet onion; ½ 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; ½ cup whole buttermilk; 2 teaspoons kosher salt; 2 teaspoons Champagne vinegar; 1 teaspoon lemon zest; 1 teaspoon fresh lemon juice

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.

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Chilled Zucchini Soup

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