Zucchini-Buttermilk Soup with Watercress Pesto

Ingredients

• Soup:
• Cooking spray
• 1/2 cup chopped leek
• 1/2 cup chopped celery
• 5 cups chopped zucchini (about 1 1/4 pounds)
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 cup fat-free buttermilk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pesto:
• 1/2 cup watercress leaves
• 2 tablespoons grated fresh Parmesan cheese
• 1 tablespoon pine nuts
• 1 tablespoon fresh lemon juice
• 1 to 2 tablespoons water
• 1 1/2 teaspoons extravirgin olive oil

Preparation

1. To prepare the soup, heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add leek and celery; sauté 4 minutes. Add zucchini; sauté 5 minutes. Add broth; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes or until zucchini is very tender. Remove from heat, and cool slightly. Place half of zucchini mixture in a blender; process until smooth. Pour into a medium bowl. Repeat procedure with remaining zucchini mixture. Stir in buttermilk, salt, and pepper.
2. To prepare pesto, place watercress and remaining ingredients in blender; process until smooth (add more water if necessary). Drizzle pesto over the soup.