Chilled Zucchini Soup with Fresh Vegetable Salsa

Photo: J. Savage Gibson; Styling: Mary Lyn Hill
Cool off on hot summer days with a chilled soup  made from coarsely chopped zucchini. This recipe gets a kick from purple and green onions and tang from creamy sour cream and buttermilk. Blended together, you have a cool, satisfying summer soup—garnish with fresh vegetable salsa for an extra burst of flavor.

Yield:

8 cups

Recipe from

Nutritional Information

Calories 139
Fat 6 g
Cholesterol 13 mg
Sodium 522 mg

Ingredients

1 tablespoon butter
1/2 cup chopped purple onion
2 pounds zucchini, coarsely chopped
1 cup chopped green onions
2 cups low-sodium fat-free chicken broth
2 cups nonfat buttermilk
1/2 cup light sour cream
1/2 cup chopped fresh basil
1 teaspoon salt
1/8 teaspoon freshly ground pepper

Preparation

Melt butter in a large skillet over medium-high heat; add purple onion, and sauté until tender. Add zucchini, and sauté 10 minutes or until tender. Stir in chopped green onions.

Process sautéed vegetables, broth, and next 3 ingredients in batches in a blender until smooth, stopping to scrape down sides. Stir in salt and pepper. Cover and chill. Top each serving with 1/3 cup Fresh Vegetable Salsa.

Note:

July 1998