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.
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.
I made this recipe for a "Moms and Kids Only" camping trip in 1998 because it was healthy and easy to transport. Moms and kids alike loved it, so I've made it many times since. Recently, one of those moms came for a reunion and during our visit, she asked about "that wonderful zucchini soup" recipe. It has to be good to be remembered for 11 years. I'm preparing it again today!
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