Chilled Summer Squash Soup
A Uncategorized recipe with medium zucchini washed and cut into 1-inch slices, large yellow crookneck squash washed and cut into 1-inch slices, pattypan squash quartered. Ready in 6h 45m, serves 6.
Curated byKavya Sharma🇮🇳
- 1
In a large saucepan, place all the squash.
large yellow crookneck squash washed and cut into 1-inch slices(1)pattypan squash quartered(1)large onion thinly sliced(1) - 2
Add the onion, garlic, broth, salt and pepper.
large onion thinly sliced(1)finely minced garlic(1 tsp)to 3 1/2 c chicken broth(3)salt and freshly ground white pepper to taste - 3
Bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes or until the vegetables are very tender.
- 4
Allow to cool slightly; puree in a food processor or blender with basil, parsley and lemon juice until smooth.
finely chopped fresh basil(2 tbsp)finely chopped fresh parsley(2 tbsp)lemon juice(1 tbsp) - 5
Place in a container, cover and refrigerate for 6 hours or overnight.
- 6
When ready to serve, add the buttermilk.
buttermilk(1 c) - 7
Whisk until smooth and adjust the seasonings with salt and pepper.
salt and freshly ground white pepper to taste - 8
Serve chilled and garnished with chopped basil and parsley.
finely chopped fresh basil(2 tbsp)finely chopped fresh parsley(2 tbsp) - 9
Serves 6.
Nutrition Facts
Per serving
Rate this recipe
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Chilled Summer Squash Soup
A Uncategorized recipe with medium zucchini washed and cut into 1-inch slices, large yellow crookneck squash washed and cut into 1-inch slices, pattypan squash quartered. Ready in 6h 45m, serves 6.
Curated byKavya Sharma🇮🇳
Directions
9 steps- 1
In a large saucepan, place all the squash.
large yellow crookneck squash washed and cut into 1-inch slices(1)pattypan squash quartered(1)large onion thinly sliced(1) - 2
Add the onion, garlic, broth, salt and pepper.
large onion thinly sliced(1)finely minced garlic(1 tsp)to 3 1/2 c chicken broth(3)salt and freshly ground white pepper to taste - 3
Bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes or until the vegetables are very tender.
- 4
Allow to cool slightly; puree in a food processor or blender with basil, parsley and lemon juice until smooth.
finely chopped fresh basil(2 tbsp)finely chopped fresh parsley(2 tbsp)lemon juice(1 tbsp) - 5
Place in a container, cover and refrigerate for 6 hours or overnight.
- 6
When ready to serve, add the buttermilk.
buttermilk(1 c) - 7
Whisk until smooth and adjust the seasonings with salt and pepper.
salt and freshly ground white pepper to taste - 8
Serve chilled and garnished with chopped basil and parsley.
finely chopped fresh basil(2 tbsp)finely chopped fresh parsley(2 tbsp) - 9
Serves 6.
About this recipe
A Uncategorized recipe with medium zucchini washed and cut into 1-inch slices, large yellow crookneck squash washed and cut into 1-inch slices, pattypan squash quartered. Ready in 6h 45m, serves 6.
Nutrition Facts
Per serving (6 servings)
Rate this recipe
