Chilled Summer Squash Soup

Ingredients

• 4 medium zucchini washed and cut into 1-inch slices
• 1 large yellow crookneck squash washed and cut into 1-inch slices
• 1 pattypan squash quartered
• 1 large onion thinly sliced
• 1 tsp finely minced garlic
• 3 to 3 12 c chicken broth
• salt and freshly ground white pepper to taste
• 2 Tbsp finely chopped fresh basil
• 2 Tbsp finely chopped fresh parsley
• 1 Tbsp lemon juice
• 1 c buttermilk

Directions

1. In a large saucepan place all the squash
2. Add the onion garlic broth salt and pepper
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
5. Place in a container cover and refrigerate for 6 hours or overnight
6. When ready to serve add the buttermilk
7. Whisk until smooth and adjust the seasonings with salt and pepper
8. Serve chilled and garnished with chopped basil and parsley
9. Serves 6