Chilled Summer Squash Soup with Fresh Herbs

6 hours Prep: 20 minutes Cook: 25 minutes

92 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4	medium	zucchini	wash, sliced 1 inch pieces
1	large	yellow crookneck squash	washed, sliced 1 inch pieces
1	each	pattypan squash	quartered
1	large	onion	thinly sliced
1	teaspoon	garlic	finely minced
3	cups	chicken broth	defatted
1	x	salt and white pepper	freshly ground
2	tablespoons	basil	fresh, finely chopped
2	tablespoons	parsley leaves	fresh, finely chopped
1	tablespoon	lemon juice
1	cup	buttermilk

Garnish
1	x	basil	fresh, chopped
1	x	parsley leaves	fresh, finely chopped

Directions

In a large saucepan place all the squash.

Add the onion, garlic, broth and salt and pepper; bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes, or until the vegetables are very tender.

Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth.

Stir in the buttermilk.

Place in a container, cover and refrigerate for 6 hours or overnight.

When ready to serve, whisk until smooth and adjust the seaoning with salt and pepper.

Serve chilled, garnished with chopped basil and parsley.

This soup can be prepared as below or varied by using all zucchini, all crookneck, or even all pattypan squash.

Pattypan squash, also known as cymling or scallop squash, is a tiny saucer-shaped vegetable with a scalloped edge.

It should be firm and without blemishes.

It is best to use fresh herbs for this soup.

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Nutrition Facts

Serving Size 322g

Amount per Serving

Calories 92 20% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 229mg	10%
Total Carbohydrate 13.0g	4%
Dietary Fiber 2.0g	8%
Sugars 7.0g
Protein 6.0g	13%

Vitamin A	9%		Vitamin C	46%
Calcium	8%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Pate a la Rapure

I hope you don't mind...but this is the hard way of making this dish you have to be very careful and the results may be disastrous,especially for first timers.Here is an easier way.Grate potatoes,squeeze potatoes and reserve liquid and measure amount removed.You should have your meat cooked beforehand reserve the stock from the meat.In a large bowl ,put in potatoes and stir in stock a cup or two at a time until water is absorbed,add liquid and stir until most premeasured stock is used.This will give the desired consistency.Put about half the potato mixture on the bottom of your pan,spread meat on top and layer remaining mixture on top.Put in preheated 400 deg oven for 30 mins then 350 deg oven for about 2 1/2 hours.Remove from oven and enjoy.Here in Saint May's Bay we use salted green onions in the stock as we cook the meat.Carrots and celery are optional.

Reviewed by Mitch61