Chilled Summer Squash Soup With Fresh Herbs

Directions

1. 1. In a large saucepan place all the squash. Add in the onion, garlic, broth and salt and pepper; bring to a boil, cover, reduce heat and simmer for 20 to 25 min, or possibly till the vegetables are very tender.
2. 2. Allow to cold slightly; puree in a food processor or possibly blender with the basil, parsley and lemon juice till smooth. Stir in the buttermilk. Place in a container, cover and chill for 6 hrs or possibly overnight.
3. 3. When ready to serve, whisk till smooth and adjust the seasoning with salt and pepper. Serve chilled, garnished with minced basil and parsley.
4. Serves: 6
5. This soup can be prepared as below or possibly varied by using all zucchini, all crookneck, or possibly even all pattypan squash. Pattypan squash, also known as cymling or possibly scallop squash, is a tiny saucer-shaped vegetable with a scalloped edge. It should be hard and without blemishes. It is best to use fresh herbs for this soup.
6. Variations:Plain low-fat or possibly non-fat yogurt can be substituted for the buttermilk.
7. If fresh basil is unavailable, substitute 1/4 c. parsley for the basil-parsley combination.
8. It is always important to taste food for seasoning after chilling since the flavor is more pronounced when the food is warm.