Use the tender leaves of watercress for the pesto, and discard the stems. You can also substitute arugula if watercress isn't available. Serve this soup either warm or chilled. If reheating leftovers, cook over medium-low heat just until hot; the butter-milk could curdle if allowed to boil.

Sally James
Recipe by Cooking Light August 2004

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Credit: Karry Hosford

Recipe Summary test

Yield:
6 servings (serving size: about 3/4 cup soup and 2 teaspoons pesto)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • To prepare pesto, place watercress and remaining ingredients in blender; process until smooth (add more water if necessary). Drizzle pesto over the soup.

Chef's Notes

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Nutrition Facts

69 calories; calories from fat 34%; fat 2.6g; saturated fat 0.7g; mono fat 1.3g; poly fat 0.5g; protein 5g; carbohydrates 7.4g; fiber 1.7g; cholesterol 2mg; iron 0.8mg; sodium 409mg; calcium 106mg.
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