*  Exported from  MasterCook II  *
 
                Chilled Summer Squash Soup With Fresh Herbs
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Medium        Zucchini -- wash, sliced 1
    1      Large         Yellow Crookneck Squash -- wash, sliced 1
    1                    Pattypan Squash -- quartered
    1      Large         Onion -- thinly sliced
    1      Teaspoon      Garlic -- finely minced
    3      To 3.5 Cups   Chicken Broth -- defatted
                         Salt And Freshly Ground White Pepper -- to taste
    2      Tablespoons   Fresh Basil -- finely chopped
    2      Tablespoons   Fresh Parsley -- finely chopped
    1      Tablespoon    Lemon Juice
    1      Cup           Buttermilk
                         -----Garnish-----
                         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.
 
 Variations:
 
 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:
 
 It is always important to taste food for seasoning after chilling
 since the flavor is more pronounced when the food is hot.
 
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