Chilled Zucchini Soup

By LRay

Whitney Otawka, Farm 255, Athens, GA, Southern Living

JULY 2013, Page 101.

Ingredients

• 1/2 cup diced sweet onion
• 1/2 cup diced fennel bulb
• 3 garlic cloves, sliced
• 1 tablespoon olive oil
• 5 cups diced zucchini (about 2 1/2 lb.)
• 2 cups organic vegetable broth
• 1 cup water
• 1/2 cup whole buttermilk
• 2 teaspoons kosher salt
• 2 teaspoons Champagne vinegar
• 1 teaspoon lemon zest
• 1 teaspoon fresh lemon juice

Preparation

Step 1

Sauté onion, fennel, and garlic in hot olive oil in a large Dutch oven over medium-high heat 5 minutes; add zucchini, and sauté 3 minutes. Stir in vegetable broth and water; bring to a simmer. Cook 15 minutes or until vegetables are tender. Remove from heat. Process with a handheld blender 4 minutes or until smooth. Stir in buttermilk, salt, vinegar, lemon zest, and lemon juice. Let stand at room temperature 15 minutes. Cover and chill 2 hours or up to 2 days.