Chilled Zucchini Soup with Fresh Vegetable Salsa

2 Reviews
ADD YOUR REVIEW
Photo: J. Savage Gibson; Styling: Mary Lyn Hill
Yield
8 cups
July 1998
RECIPE BY Southern Living

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

Nutritional Information

  • Calories 139
  • Fat 6g
  • Cholesterol 13mg
  • Sodium 522mg

How to Make It

Step 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.

Step 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.

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Ratings & Reviews

Becka77's Review

sfgraves
July 26, 2010
Very tasty. Perfect for a light mid-day snack or appetizer. Will make again. Great summer dish.

sfgraves's Review

Becka77
July 23, 2009
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!