Refreshing Chilled Zucchini Soup is full of fresh flavors and just the ticket for a summer lunch or light supper. Make this soup ahead and store up to 2 days.

Whitney Otawka
Recipe by Southern Living July 2013

Gallery

Hector Sanchez; Stylist: Buffy Hargett

Recipe Summary

Yield:
Makes 6 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Source

Farm 255, Athens, GA

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