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Chilled Zucchini Soup with Fresh Vegetable Salsa

Photo: J. Savage Gibson; Styling: Mary Lyn Hill
Yield 8 cups
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.

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
  • Fresh Vegetable Salsa

Nutrition Information

  • calories 139
  • fat 6 g
  • cholesterol 13 mg
  • sodium 522 mg

How to Make It

  1. 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.

  2. 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.