Cold Zucchini Soup Recipe - Cooking Index
Cold Zucchini Soup Recipe - Cooking Index
| 1 | Onion - thinly sliced (medium) | |
| 3 tablespoons | 45ml | Olive oil |
| 3 lbs | 1362g / 48oz | Zucchini - thinly sliced |
| 3 cups | 711ml | Low-sodium chicken broth |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 1/2 cups | 355ml | Buttermilk |
Place onion and olive oil in a large, deep skillet or Dutch oven and cook over medium heat until onions are soft, 8 to 10 minutes.
Add zucchini, turn heat to high and cover pot for 5 minutes, stirring occasionally, until zucchini begins to release its liquid. Uncover pot and continue to cook, stirring frequently, until most of liquid has evaporated. Add chicken broth, salt and pepper to taste, and simmer for 5 minutes, scraping up residue on pot bottom.
Puree soup in a blender. Add buttermilk, stir well, and refrigerate until cool. Adjust seasoning before serving.
This recipe yields 6 to 8 servings.
Source:
Lynn Thomas on the http://www.prodigy.net Food BB
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