• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chilled Summer Squash Soup with Fresh Herbs

  • Recipe Submitted by on

Category: Vegetables, Soups

 Ingredients List

  • 4 md Zucchini; wash, sliced 1"
  • 1 lg Yellow Crookneck Squash;
  • -wash, sliced 1"
  • 1 Pattypan Squash; quartered
  • 1 lg Onion; thinly sliced
  • 1 ts Garlic; finely minced
  • 3 c Chicken Broth; defatted (3
  • -to 3.5)
  • Salt And Freshly Ground
  • -White Pepper; to taste
  • 2 tb Fresh Basil; finely chopped
  • 2 tb Fresh Parsley; finely
  • -chopped
  • 1 tb Lemon Juice
  • 1 c Buttermilk


Fresh Basil; chopped
Fresh Parsley; chopped

1. 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.

2. 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.

3. When ready to serve, whisk until smooth and adjust the seasoning with
salt and pepper. Serve chilled, garnished with chopped basil and parsley.

Serves: 6

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.


Plain low-fat or non-fat yogurt can be substituted for the buttermilk.

If fresh basil is unavailable, substitute 1/4 cup parsley for the
basil-parsley combination.

Cooking Notes:

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