Chilled Summer Squash Soup with Fresh Herbs

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; purée 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.