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Cold: Cold & Creamy Dilled Zucchini Soup

Source of Recipe

Vegetarian Fast & fancy


List of Ingredients

6 Italian zucchini
2 onions, chopped
4 shallots, chopped
6 cloves garlic, sliced
4 cups vegetable broth
1/2 teaspoon dried dill weed (1 tbl. fresh dill)
1 cup buttermilk


Recipe

Delicious served cold or hot. Prepare zucchini by stemming and partially peeling (leaving a few strips of green for color). In a Dutch oven casserole, simmer together all but buttermilk until veggies are soft, about 30 minutes. Puree mixture in batches in a food processor. Return soup to pan, add the buttermilk, and heat through. Do not allow to boil after adding the buttermilk. Add a little dill to taste. Refrigerate soup until serving time. Serve with a dollop of yogurt and float a few chopped chives on top. Serves 6.