Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

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.

Recipe by Southern Living July 1998

Gallery

J. Savage Gibson; Styling: Mary Lyn Hill

Recipe Summary

Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

139 calories; fat 6g; cholesterol 13mg; sodium 522mg.
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