Chilled Summer Squash Soup With Fresh Herbs - cooking recipe

Ingredients

4 medium zucchini, washed and sliced into 1-inch pieces
1 large crookneck yellow squash, washed and sliced into 1-inch pieces
2 medium pattypan squash, quartered
1 large onion, thinly sliced
1 teaspoon garlic, finely minced
3 cups chicken broth (I use low-fat, low-sodium)
salt, to taste
white pepper, to taste
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh Italian parsley, finely chopped
1 tablespoon lemon juice
1 cup low-fat buttermilk
GARNISH
fresh basil, chopped
fresh Italian parsley, chopped

Preparation

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